Slow-Simmered Beef and Ale Stew with Root Vegetables

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

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 developed and reviewed.

Hearty British stew featuring tender beef chunks braised in ale with carrots, parsnips, and onions. This British-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, all-purpose flour, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 30 min Cook: 150 min Serves 6 British cuisine 520 cal/serving

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Ingredients

2 lbs, cut into 1.5-inch cubes beef chuck
1/4 cup for dredging all-purpose flour
3 tbsp vegetable oil
2 medium, diced onions
3 medium, peeled and chopped carrots
2 medium, peeled and chopped parsnips
3, minced garlic cloves
1 1/2 cups dry British ale
2 cups beef broth
2 tbsp tomato paste
1 tsp, chopped fresh thyme
2 bay leaves
1 1/2 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, coating evenly and shaking off excess.
Step 2: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until deep golden on all sides. Remove and set aside.
Step 3: Add 2 diced medium onions, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5 minutes until softened and fragrant.
Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
Step 5: Pour in 1 1/2 cups dry British ale, scraping up browned bits from the pot bottom.
Step 6: Return the beef to the pot and add 2 cups beef broth, 2 tbsp tomato paste, 1 tsp chopped fresh thyme, 2 bay leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir to combine.
Step 7: Bring stew to a simmer, cover, reduce heat to low, and cook gently for 2 to 2 1/2 hours until beef is very tender.
Step 8: Remove bay leaves, adjust seasoning, and serve hot with crusty bread or mashed potatoes.