Slow-Cooked Beef and Ale Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich and hearty British stew featuring tender beef braised slowly in ale with carrots, parsnips, and onions for deep comforting flavors. This British-inspired beef recipe, ready in about 205 minutes, pairs beef chuck, cubed, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 large sliced onions
• 3 medium chopped carrots
• 2 medium chopped parsnips
• 3 minced garlic cloves
• 2 cups dark ale
• 2 cups beef stock
• 1 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Brown beef in batches for 5-6 minutes until deeply caramelized. Remove and set aside.
3. Step 3: Add 2 large sliced onions, 3 chopped carrots, 2 chopped parsnips, and 3 minced garlic cloves to the pot. Sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook 2 minutes. Pour in 2 cups dark ale and 2 cups beef stock, scraping up browned bits.
5. Step 5: Return beef to the pot with 4 sprigs fresh thyme and 2 bay leaves. Bring to simmer, cover, and reduce heat to low.
6. Step 6: Cook gently for 2.5 to 3 hours until beef is tender and stew thickens. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving.