Brown ale beef stew.
Ingredients of Brown ale beef stew
- You need 900 g of beef blade.
- Prepare 1 of heap tbsp all-purpose flour.
- It’s 3 of medium carrots, peeled and chopped into large chunks.
- It’s 3 of celery sticks, roughly chopped.
- It’s 250 g of white or brown mushrooms, quartered.
- It’s 2 cloves of garlic, finely chopped.
- It’s 1 bottle of Newcastle brown ale.
- You need 6 of thyme sprigs.
- It’s 6 cups of beef stock.
- Prepare 1/4 cup of Worcestershire sauce.
- You need 4 of medium waxy potatoes, peeled and cut into eighths.
Brown ale beef stew step by step
- Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated..
- Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate..
- Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes..
- Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours..
- Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme..