Slow-Simmered Beef and Ale Stew with Root Vegetables
Hearty British stew featuring tender beef chunks braised in ale with carrots, parsnips, and onions. This british-inspired beef ready in about 180 minutes pairs cut into 1.5-inch cubes beef chuck, for dredging 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.
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
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.
Frequently asked questions
How long does Slow-Simmered Beef and Ale Stew with Root Vegetables take to make?
Total time is about 180 minutes (30 min prep + 150 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-Simmered 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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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.
