Red Funnel-Inspired Beef and Ale Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A hearty beef stew slow-cooked with rich ale and tender root vegetables, inspired by the comforting meals savored after a ferry journey. This British-inspired beef recipe, ready in about 175 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large (1 cup) onion, diced
• 2 cups carrots, peeled and chopped
• 1 cup parsnips, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 cup dark ale
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour seasoned lightly with 1/2 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then brown beef in batches for 4-5 minutes per batch until deep golden. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion, 3 minced garlic cloves, 2 cups chopped carrots, 1 cup chopped parsnips, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Return beef to the pot and pour in 3 cups beef broth and 1 cup dark ale. Add 3 sprigs fresh thyme, 2 bay leaves, 1 tsp black pepper, and remaining 1 tsp salt.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook for 2 to 2.5 hours, stirring occasionally, until beef is tender and sauce thickens.
7. Step 7: Remove thyme sprigs and bay leaves before serving this warming stew inspired by the long ferry crossings at the Isle of Wight.