Stewed British Beef and Ale with Root Vegetables

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

A hearty British stew combining tender beef chunks simmered with ale and earthy root vegetables for a rich, comforting meal. This British-inspired beef recipe, ready in about 145 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 3 garlic cloves, minced
• 12 oz British ale
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 2 pounds beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until deeply golden on all sides, then set aside.
3. Step 3: Reduce heat to medium and add 1 large diced onion, 3 minced garlic cloves, 3 sliced carrots, and 2 sliced parsnips to the pot. Sauté for 6-7 minutes until softened and aromatic.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 12 oz British ale and scrape the bottom of the pot to deglaze.
5. Step 5: Return the beef to the pot along with 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer, cover, and cook on low heat for 2 hours until the beef is tender and the sauce has thickened.
6. Step 6: Season with an additional 1/2 tsp salt and 1/2 tsp black pepper to taste, remove thyme sprigs and bay leaf, and serve hot.