Brown ale beef stew
Brown ale beef stew

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, brown ale beef stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Brown ale beef stew is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Brown ale beef stew is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have brown ale beef stew using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Brown ale beef stew:
  1. Get 900 g beef blade
  2. Make ready 1 heap tbsp all-purpose flour
  3. Take 3 medium carrots, peeled and chopped into large chunks
  4. Prepare 3 celery sticks, roughly chopped
  5. Get 250 g white or brown mushrooms, quartered
  6. Make ready 2 cloves garlic, finely chopped
  7. Get 1 bottle Newcastle brown ale
  8. Take 6 thyme sprigs
  9. Make ready 6 cups beef stock
  10. Prepare 1/4 cup Worcestershire sauce
  11. Prepare 4 medium waxy potatoes, peeled and cut into eighths
Instructions to make Brown ale beef stew:
  1. Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated.
  2. Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate.
  3. Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes.
  4. Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours.
  5. Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme.

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