British Ale Stew with Root Vegetables
A hearty stew featuring tender beef and root vegetables simmered slowly in a half-pint of British-style ale for robust flavor. This British-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cubed, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb beef chuck, cubed
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium, diced onion
- 2 medium, cut into 1-inch pieces carrots
- 2 medium, cut into 1-inch pieces parsnips
- 2, sliced celery stalks
- 1/2 pint (284 ml) British ale
- 2 cups beef broth
- 1 bay leaf
- 1 tsp fresh thyme
- 2 cloves, minced garlic cloves
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, toss 1 lb cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4 minutes per batch. Remove and set aside.
- Step 3: Reduce heat to medium and add 1 diced medium onion, 2 minced garlic cloves, 2 sliced celery stalks, 2 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 4: Pour in 1/2 pint (284 ml) British ale, scraping the bottom of the pot to loosen browned bits. Let simmer for 3 minutes to reduce slightly.
- Step 5: Return the beef to the pot, add 2 cups beef broth, 1 bay leaf, and 1 tsp fresh thyme. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until beef is tender and sauce thickens.
Frequently asked questions
How long does British Ale Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover British Ale Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in British Ale Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale British Ale Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with British Ale Stew with Root Vegetables?
British beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
