Project Description

ale stew

Full Recipe in Details

  • 180 g baby mushrooms

  • 4 tbsp. olive oil

  • 1 brown onion, cut into 5mm slices

  • 1 red onion, cut into 5mm slices

  • 2-3 stalks fresh Celery, diced into 2cm lengths

  • 3 baby carrots, diced into 2cm lengths

  • 2 cloves garlic, finely chopped

  • small handful sage or thyme leaves, finely chopped

  • 2 tsp sea salt

  • 3 tbsp. plain flour

  • freshly ground black pepper

  • 550g steak, cut into 2.5cm pieces

  • 400ml dark ale (feel free to use a cider or pilsner instead)

  • 2 cups veal or beef stock

  • crusty sourdough bread, to serve

  • Preheat oven to 180ºC. Slice the mushrooms in half, or dice if you prefer them finer. In a heavy-based casserole pot, heat 2 tbsp. oil over a low heat. Add the celery, onion, garlic, herbs and 1 tsp salt and sauté for 10 minutes until softened. Increase heat, add the mushrooms and sauté until golden. Remove from pot and set aside.

  • Combine the flour, 1 tsp salt and a grind of black pepper in a bowl. Coat the beef in this a few pieces at a time, making sure all sides are coated and any excess flour is removed. Heat the remaining oil on high in the casserole pot, add the meat a few pieces at a time, and brown on all sides. 

  • Add the carrot, then put the mushroom and onion mixture back into the pot and heat through. Add the beer to deglaze the pot. Add the stock and bring to a boil. Cover with a lid, transfer to the oven and bake for 1 1/2 hours, until the meat is tender. Serve with a crusty sourdough loaf.


Thank you to Neil Perry for the recipe.

Happy local food eating!

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