Dinner and Lunch · British
Beef and ale stew
Slow-braised beef chunks in a rich dark ale and onion gravy.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 h 35 min
- Total
- 1 h 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g beef chuck, cubed
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 medium onions, sliced
- 2 medium carrots, sliced
- 330 ml dark ale
- 300 ml beef broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1/2 tsp salt
Method
Toss the beef in flour.
Heat the olive oil in a large pot and brown the beef in batches, then set aside.
Add the onions and carrots and cook until softened.
Return the beef to the pot with the ale, broth, tomato paste and bay leaf.
Cover and simmer on low for 80 minutes, until the beef is tender.
Season with salt before serving.