Slow-Cooked Beef Stew with Root Vegetables and Ale
A deeply flavorful stew with tender beef, earthy root vegetables, and a subtle ale note for balance. This english-inspired one pot 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Root Vegetables and Ale take to make?
Total time is about 145 minutes (25 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 Slow-Cooked Beef Stew with Root Vegetables and Ale?
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 from drying out.
Can I substitute ingredients in Slow-Cooked Beef Stew with Root Vegetables and Ale?
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 Stew with Root Vegetables and Ale 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 Stew with Root Vegetables and Ale?
English one pot 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.
What others are saying
- ★★★★★
Loved it! The ale gave the perfect depth of flavor.
- ★★★★★
This stew was perfect! My whole family loved it, and it was so easy to make in the slow cooker.
- ★★★★☆
Tasted good, but the root vegetables were a bit bland. I added extra herbs to fix it.
