Beef Stew with Ale

Beef Stew with Ale

18 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
Deron
Recipe by  Deron

“A delicious stew with a good brown lager flavor.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
  2. Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
  3. Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
  4. Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.

Share It

Reviews (18)

Rate This Recipe
Marlena05
48

Marlena05

PORTION IS OFF!! I rated this recipe 5 stars because it is DELICIOUS! However the 12 servings that this recipe says it yields is WAY off! After following this recipe to the letter I barely had enough for 4 reasonably sized adult portions. I can't stress enough how DELICIOUS this recipe was, soooo good!

dreamer
26

dreamer

This stew is FABULOUS! However, the last reviewer is right...the portions are WAY off. I can feed four adults well and have one small serving left over for lunch the next day. I couldn't find celeriac, so used just celery instead and added parsnips - just because my family loves them. I have made this three times now and have used various kinds of beer (whatever I have on had - ALWAYS at least one can or bottle of something dark). It has been great every time. Thanks for sharing!!

OANDREA
25

OANDREA

absolutely delicious. I couldn't get celery root at the store I was shopping at so I used parsnips and regular celery but everything else I followed to the letter. Just amazing! We fed a family of 5 and still have enough left over for another dinner tonight so I would say the portioning is pretty close.

More Reviews

Similar Recipes

Make-Ahead Slow Cooker Beef Stew
(48)

Make-Ahead Slow Cooker Beef Stew

Mom's Hearty Beef Stew with Dumplings
(30)

Mom's Hearty Beef Stew with Dumplings

Jennifer's Burgundy Beef Stew
(18)

Jennifer's Burgundy Beef Stew

Northern Italian Beef Stew
(17)

Northern Italian Beef Stew

Irish Canadian Beef Stew
(7)

Irish Canadian Beef Stew

Korean Beef Short Rib Stew (Galbi Jjim)
(7)

Korean Beef Short Rib Stew (Galbi Jjim)

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Make-Ahead Slow Cooker Beef Stew

>

next recipe:

Barley Beef Stew