Contact us


Beef and Ale Stew by Jeremy Strode

Share This Recipe



Prep Time


Cook Time



70 ml vegetable oil
1 kg chuck steak, cut into 2cm cubes
salt and pepper
2 brown onions, peeled and chopped
2 carrots, peeled and diced
750 ml ale
0.5 cup plain flour
2 litre beef stock
1 sprig thyme
2 bay leaves


1 Heat the vegetable oil in a large, heavy based saucepan. Season the beef with salt and pepper and brown on all sides in batches. Remove to a plate.
2 Add the onion, carrot and celery to the pan and fry until soft. Add the ale and reduce by three quarters. Stir flour into the ale.
3 Return the beef to the pan and add the remaining ingredients. Cover and simmer until the beef is tender and sauce has thickened (around 90 minutes).
4 Serve with mashed potatoes or grilled sourdough.


1 Any leftovers can be used in a pie the next day to enjoy all week long!