Half-Pint 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Pint 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 Half-Pint 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 Half-Pint 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 Half-Pint 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 Half-Pint 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.
