Slow-Cooked Beef and Ale Stew with Root Vegetables
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 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.
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 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Beef and Ale Stew with Root Vegetables take to make?
Total time is about 205 minutes (25 min prep + 180 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 Slow-Cooked Beef and 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 Slow-Cooked Beef and 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 Slow-Cooked Beef and Ale Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Beef and 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.
