So here is an easy peasy beef and ale stew that contains carrots, potatoes and green peas… Cooking with beer at its best! Delicious classic winter comfort food!
You are in for a real treat here.
Prepare this classic beef and ale stew at home and you will do your family and friends (but most importantly your very own hungry tummy) a big favor!
God, how I love a good old steaming bowl of smothered and simmered beef in a rich beer sauce…
I always make this stew for Saint Patrick’s Day and replace the ale with Guinness!
And it is delicious.
Beef and Guinness with green peas and potatoes.
This is absolute love on a plate!
Yes, I added carrots and peas: just the classic veg that usually go into a stew like this one.
I have to admit that the orange zest was a spur of the moment idea but I can highly recommend it actually!
It gives this savory beef and ale stew an extra fresh punch.
I love that zesty warm aroma in combination with the stewed potatoes and tender beef bits.
Try it and see for yourself how it tastes!
Beef And Ale Stew with Peas & Potatoes
I also add potatoes to the stew this time.
Just the thought of that 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 green 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.
Are you a fan of beef and ale pies?
Perfect for Pies
Because this beef and ale stew is also the perfect filling for pies like that!
It is rich, chunky, salty and moist.
Everything I look for in a beef and ale pie.
Ultimate Beef And Ale Stew Recipe
Here's an easy peasy beef and ale stew that contains carrots, potatoes and green peas... Cooking with beer at its best! Delicious classic winter comfort food!
- 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.
What beer is excellent to make stews with?
When it comes to choosing a beer for making a beef and ale stew, there are a few things to keep in mind.
Generally, you want to choose a beer that is rich and flavorful, with a good balance of bitterness and sweetness.
Here are a few types of beer that are commonly used in stews.
- Brown ale: Brown ale is a malty beer often used in stews and braises. It has a rich, nutty flavor and a low hop bitterness that complements the savory flavors of meat and vegetables.
- Stout or porter: dark beers that are often used in stews and chili recipes. They have a rich, roasted flavor with notes of coffee and chocolate that add depth and complexity to the dish.
- Belgian dubbel: a dark, malty beer with a sweet, caramel flavor. It is often used in Belgian-style stews and braises.
- Amber ale: a medium-bodied beer used in stews and braises. It has a balanced flavor profile with notes of caramel and toast that pair well with meat and vegetables.
Is cooking with beer healthy?
Beer can be used in cooking to add flavor to dishes such as stews, soups and sauces.
While beer can be a healthy addition to your diet in moderation, it is important to note that cooking with beer does not necessarily make a dish healthy. The nutritional content of beer can depend on its alcohol content and size of the serving.
A standard 12-ounce bottle of beer, such as a lager, typically has an ABV between four and five percent, and around 153 calories.
Moderate consumption of beer may protect against cardiovascular disease and neurodegenerative diseases like Alzheimer’s.
Does cooking (with) alcohol reduce the alcohol level?
When cooking with alcohol, some of the alcohol content can evaporate or burn off during the cooking process, but not all of it.
The amount of alcohol that remains in a dish such as a beef and ale stew will depend on several factors like the cooking time, temperature, and the amount of alcohol used in the recipe.
According to a study funded by the U.S. Department of Agriculture, after cooking, the amount of alcohol remaining in the dish can range from 4 percent to 95 percent. The longer the dish or stew is cooked at the boiling point of alcohol (173 degrees Fahrenheit), the more alcohol will evaporate.