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!
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…
With green peas and potatoes. Classic.
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?
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
- 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.