Slow-Cooked Beef Stew with Root Vegetables and Ale

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply flavorful stew with tender beef, earthy root vegetables, and a subtle ale note for balance. This English-inspired one-pot recipe, ready in about 145 minutes, pairs beef chuck, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 120 min Serves 6 English cuisine 420 cal/serving

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Ingredients

1.5 pounds beef chuck
3 medium carrots
2 medium potatoes
2 stalks celery
1 medium yellow onion
2 tablespoons all-purpose flour
4 cups beef broth
1 cup dark ale
2 teaspoons fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Cut 1.5 pounds beef chuck into 1-inch cubes and pat dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 4 minutes per batch, then set aside.
Step 2: Dice 1 medium yellow onion and 2 stalks celery, then add to the pot with 2 tablespoons all-purpose flour. Stir for 1 minute until golden. Pour in 1 cup dark ale and 4 cups beef broth, scraping up any browned bits from the bottom.
Step 3: Add 3 medium carrots (peeled and sliced), 2 medium potatoes (cut into chunks), and 2 teaspoons fresh thyme. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until vegetables are tender and beef is fork-tender.