Beef And Ale Stew with Potatoes
I added carrots and peas: just the classic veg in a stew like this one. Perfection. I have to admit that the orange zest was a spur of the moment idea but highly recommendable actually! It gives this savory beef and ale stew an extra fresh punch, love that zesty warm aroma. I also add potatoes to the stew this time which turns it into a one pot meal. Or leave the potatoes out and prepare a good classic potato mash or a bowlful of heavenly crunchy golden fries then as your side dish. Just the thought makes me hungry now!
If you want to prepare this stew in a crockpot or slow cooker, go ahead! You won’t regret it, I promise you!
If you are serving the stew right away, just add the carrots, potatoes (if using) and peas in the end then and cook the stew until the vegetables are tender. If not, turn the heat off when the beef is tender and add the carrots (and potatoes). Stir to combine the ingredients, cover the pan again and let the stew cool down fully. Put it in the fridge overnight. The day after add the frozen peas. Reheat the stew and check the seasoning. Then add extra pepper or salt. Remove the bay leaves and thyme sprigs. Scoop the beef and ale stew onto deep plates and serve.
- 1 ½ lbs beef chuck (675 g), diced
- 3 cups pale ale (720 ml)
- 10,5 oz fresh carrot (300 g), sliced
- 9 oz frozen green peas (250 g)
- 4 small waxy potatoes chopped (optional)
- 5,5 oz salted bacon (155 g), chopped
- 1 small onion chopped
- 4 medium garlic cloves chopped
- 2 bay leaves
- 2 sprigs thyme
- 3 cloves
- 2 tbsp orange zest chopped
- 2 tbsp unsalted butter
- 1 tbsp plain flour
Pour the flour in a bowl and coat the diced beef in it. Then shake off any excess flour.
Put the butter in a large non-stick pan over high heat until melted. Then add the beef.
- Quickly sear it on all sides for 4 minutes until browned.
- Then transfer the beef to a clean plate. Add the chopped onion, garlic and bacon to the hot pan, don't wipe it clean.
Lower the heat and cook for 3 minutes until the bacon starts to sizzle. Then add the browned beef together with the cloves, bay leaves, thyme and orange zest. Season with a dash of pepper and salt.
- Stir until the ingredients are well combined. Cook for 5 more minutes. Then add the ale.
- Turn the heat up until the stew starts to boil. Lower the heat, cover the stew and simmer for 2 to 3 hours. Then add the carrots, potatoes (if using) and peas in the end. Cook the stew until the vegetables are tender.
- Check the seasoning. Then add extra pepper or salt. Remove the bay leaves and thyme. Scoop the beef and ale stew onto deep plates and serve.