Beef And Ale Stew Recipe From Jamie's Food Revolution

Name: Beef And Ale Stew Recipe From Jamie's Food Revolution
Cook time: 3 h 40 min
Total time: 3 h 40 min
Ingredients: 2 stalks celery, roughly chopped; 2 medium onions, roughly chopped; 2 carrots, halved lengthwise and roughly chopped; 3 fresh or dried bay leaves; Olive oil; 1 pound stewing beef (such as chuck), cut into ¾-inch dice; 1 heaping tablespoon all-purpose ﬂour; 2 cups brown ale, Guinness or stout; One 14-ounce can diced tomatoes; Sea salt and freshly ground pepper

By Tasting Table Staff/Oct. 22, 2009 5:10 pm EST

Recipe adapted from Jamie's Food Revolution

Beef And Ale Stew

5 from 1 ratings

Beef and Ale Stew adapted from Jamie's Food Revolution

Prep Time

minutes

Cook Time

3.67

hours

Servings

servings

Total time: 3 hours, 40 minutes

Ingredients

2 stalks celery, roughly chopped
2 medium onions, roughly chopped
2 carrots, halved lengthwise and roughly chopped
3 fresh or dried bay leaves
Olive oil
1 pound stewing beef (such as chuck), cut into ¾-inch dice
1 heaping tablespoon all-purpose ﬂour
2 cups brown ale, Guinness or stout
One 14-ounce can diced tomatoes
Sea salt and freshly ground pepper

Directions

If you're using the oven to cook your stew, preheat it to 350°. Place a Dutch oven over medium heat. Place the vegetables, bay leaves and 2 glugs of olive oil into the pot and fry for 10 minutes. Add the meat and ﬂour. Pour in the beer and canned tomatoes. Give the stew a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring the stew to a boil, cover and either simmer slowly over low heat or cook in the oven for 3 hours. Remove the lid for the ﬁnal 30 minutes of cooking; add a splash of water if the stew looks a bit dry. When the stew is done, the meat should be tender and delicious. Discard the bay leaves, season with more salt and pepper to taste, then serve.

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