Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, brown ale beef stew. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
A hearty beef stew is a comforting dish that's welcome on a chilly evening, and when it's enriched with brown ale and topped with dumplings, it's even more satisfying. Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat.
Brown ale beef stew is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Brown ale beef stew is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brown ale beef stew using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brown ale beef stew:
- Make ready 900 g beef blade
- Take 1 heap tbsp all-purpose flour
- Take 3 medium carrots, peeled and chopped into large chunks
- Get 3 celery sticks, roughly chopped
- Get 250 g white or brown mushrooms, quartered
- Prepare 2 cloves garlic, finely chopped
- Get 1 bottle Newcastle brown ale
- Get 6 thyme sprigs
- Prepare 6 cups beef stock
- Make ready 1⁄4 cup Worcestershire sauce
- Take 4 medium waxy potatoes, peeled and cut into eighths
When oil is almost to smoking point (or. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Brown in hot oil in Dutch oven or large skillet.
Instructions to make Brown ale beef stew:
- 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.
Add the beef back to the casserole along with the stock and herb bundle. Brown in hot oil in Dutch oven or large skillet. Add onion, garlic, bay leaf, beef stock, and Worcestershire sauce. Whether you're simmering a stew or creating a marinade, always keep the main element of the dish in mind. For a robust meat, such as beef, lamb or venison, go with an equally robust, full-bodied brew—stout, porter, or a dark ale.
So that is going to wrap it up for this exceptional food brown ale beef stew recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
