Beef and Ale Stew Recipe

Name: Beef and Ale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Beef Stew Cubes; 1/4 cups Flour; 1/4 cups Olive Oil; 2 cloves Garlic, Minced; 1/2 whole Onion, Diced; 1 cup Carrot, Diced; 1 cup Crimini Mushrooms, Sliced; 1- 1/2 cup Low Sodium Chicken Stock; 4 cups, 3 tablespoons, 1-⅞ teaspoons, 1/4 pinches Winter Ale; 1/4 cups Hoisin Sauce; 1 leaf Bay Leaf; 8 whole New Potatoes, Cubed To Equal Size; 1 cup Peas, Frozen

Servings: persons

1- 1/2 pound Beef Stew Cubes
1/4 cups Flour
1/4 cups Olive Oil
2 cloves Garlic, Minced
1/2 whole Onion, Diced
1 cup Carrot, Diced
1 cup Crimini Mushrooms, Sliced
1- 1/2 cup Low Sodium Chicken Stock
4 cups, 3 tablespoons, 1-⅞ teaspoons, 1/4 pinches Winter Ale
1/4 cups Hoisin Sauce
1 leaf Bay Leaf
8 whole New Potatoes, Cubed To Equal Size
1 cup Peas, Frozen

1
Bring beef cubes to room temperature.
2
Sprinkle flour over cubes and stir until completely covered.
3
Season well with salt and pepper.
4
Let sit at room temperature for 20 minutes.
5
Heat olive oil in a Dutch oven over medium-high heat until it shimmers.
6
Add dredged beef cubes and cook until browned on all sides.
7
Remove browned beef and set aside.
8
Turn heat down to medium.
9
If necessary, add a little more olive oil and saute garlic, onion, carrots, mushrooms until caramelized and tender.
10
Increase heat to medium high and pour in chicken stock, deglazing pan to get browned bits from the bottom of the pan.
11
Remove pan from heat and carefully stir in ale.
12
It will bubble and foam, so keep stirring.
13
Once foam subsides a bit, add back the browned beef and any accumulated juices from the plate.
14
Stir well.
15
Stir in hoisin sauce.
16
Taste sauce for seasoningsyou may want to add a bit more hoisin sauce depending on your taste.
17
Add bay leaf.
18
Bring to boil, cover and reduce heat to simmer.
19
Simmer for one hour until beef is tender.
20
Add potato chunks and frozen peas.
21
Simmer, uncovered, for 20 minutes or until potato chunks are tender but not mushy.
22
Remove bay leaf before serving.
23
We love it served with Cornmeal Yeast Rolls.
24
Note: if you prefer to not cook with alcohol, increase chicken stock or use vegetable stock.
25
Be careful with seasoning with salt and pepper, as stock can be salty.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/2 pound Beef Stew Cubes, 1/4 cups Flour, 1/4 cups Olive Oil, 2 cloves Garlic, Minced, and more.

Yes, Beef and Ale Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Ale Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions