Welsh Black Beef and Ale Stew
Tender chunks of Welsh Black beef braised slowly with hearty root vegetables, fresh leeks, and a rich traditional Welsh ale gravy.
- Prep
- 25 min
- Cook
- 160 min
- Total
- 185 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •large lidded casserole dish
- •hob
- •chopping board
- •chef's knife
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 46 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Toss the beef chunks in plain flour, salt, and black pepper until evenly coated.
- 3
Heat the oil in a large ovenproof casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until deeply caramelised on all sides, then remove to a plate.
- 5
Melt the butter in the same dish and add the chopped onions, carrots, and swede.
- 6
Fry the vegetables for 5 minutes until lightly browned at the edges.
- 7
Stir in the sliced leeks, thyme leaves, and bay leaves for 2 minutes.
- 8
Pour in the ale, scraping up all the tasty browned bits stuck to the dish base.
- 9
Return the beef and meat juices to the casserole dish, then pour over the beef stock.
- 10
Bring the liquid to a gentle simmer, cover with a tight lid, and transfer to the oven.
- 11
Bake for 2 hours and 30 minutes until the beef is completely fork-tender.
Chef's tips
Brown the beef in small batches to ensure it sears deeply rather than steams. If the sauce looks too thin at the end, simmer it uncovered on the hob for 5 minutes to reduce.
Ingredient substitutions
- Welsh Black braising beef → chuck steak or beef shin from a local butcher
- Welsh ale → traditional British bitter or non-alcoholic malt ale with 1 tbsp Worcestershire sauce
- swede → parsnip or turnip
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered saucepan over medium-low heat until piping hot throughout.
Common mistakes to avoid
- •Crowding the pan when browning the beef, which causes meat to stew rather than brown.
- •Cooking at too high a temperature, which toughens the beef muscle fibres.
- •Slicing leeks too finely, which makes them dissolve completely during the long braise.
Serving suggestions
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