Ingredients:

  • lbs (approx. 900g) Stewing Beef (Chuck or Shin), cut into 1.5-inch cubes
  • /4 cup (30g) All-Purpose Flour
  • tsp Kosher Salt
  • /2 tsp Freshly Ground Black Pepper
  • Tbsp Vegetable Oil
  • large Yellow Onions, roughly chopped
  • medium Carrots, peeled and cut into 1-inch chunks
  • stalks Celery, sliced
  • cloves Garlic, minced
  • Tbsp Tomato Purée (Paste)
  • tsp Dried Thyme
  • tsp Dried Rosemary
  • (12 oz / 355ml) bottle good quality Dark Ale or Stout
  • cups (475ml) Beef Stock (low sodium preferred)
  • Tbsp Worcestershire Sauce
  • Bay Leaves
  • lb (450g) small Potatoes (e.g., Maris Piper or Yukon Gold), halved (optional)
  • cup (150g) frozen or fresh Pearl Onions (optional)
  • Tbsp Cornflour (Corn Starch) mixed with 2 Tbsp cold water (A slurry)

Instructions:

  1. Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper until lightly coated.
  2. Sear the Meat: Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove browned beef and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened, about 8 minutes, scraping up any browned bits (fond) from the bottom.
  4. Bloom the Flavour: Stir in minced garlic, thyme, rosemary, and tomato purée. Cook for 1 minute until fragrant.
  5. Deglaze and Introduce Liquid: Pour in the ale, scraping the bottom vigorously to lift any remaining fond. Let the ale bubble and reduce by about a third (approx. 5 minutes).
  6. Braise: Return the seared beef to the pot. Add beef stock, Worcestershire sauce, and bay leaves. Bring to a gentle simmer.
  7. Slow Cook: Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Cook undisturbed for 2 hours.
  8. Add Final Vegetables (Optional): After 2 hours, stir in the potatoes and pearl onions (if using). Cover and continue cooking until the beef is fork-tender and the potatoes are cooked through (another 45–60 minutes).
  9. Thicken and Adjust: Remove the bay leaves. If the gravy is too thin, bring the stew to a simmer on the hob. Whisk in the cornflour slurry gradually until the gravy thickens. Taste and adjust seasoning.
  10. Cool and Package: Allow the stew to cool fully before portioning into airtight containers for storage or delivery.