There’s nothing quite as comforting as a hearty beef stew, and this recipe combines rich, tender beef with the deep, malty flavors of dark ale for a dish that warms you from the inside out. Perfect for chilly evenings or when you’re craving a classic, slow-cooked meal, this stew is packed with wholesome ingredients like potatoes, carrots, and onions. Whether simmered on the stovetop or left to slowly cook in a slow cooker while you go about your day, the result is always a deeply flavorful, soul-soothing bowl of goodness.
What makes this stew truly special is the addition of dark ale, which lends a subtle richness and complexity to the broth. It’s an easy way to elevate a traditional dish into something that feels a bit more indulgent. Plus, with simple, versatile preparation methods, this recipe is perfect for busy families or anyone who loves a meal that practically cooks itself. Serve it with crusty bread to soak up the sauce or creamy mashed potatoes for an extra layer of indulgence—it’s comfort food at its finest.
Slow Cooker or Stovetop Beef Stew with Ale
Preparation Time: 20 minutes
Cooking Time:
– Slow Cooker: 8–10 hours on low or 4–6 hours on high
– Stovetop: About 2.5–3 hours
Servings: 6
Ingredients
– 900g beef chuck, cut into 4cm (1.5-inch) cubes
– 4 medium potatoes (about 600g), peeled and cut into large chunks
– 4 large carrots (about 400g), peeled and cut into 2.5cm (1-inch) pieces
– 2 onions (about 300g), roughly chopped
– 3 cloves garlic, minced
– 2 tablespoons plain flour
– 2 tablespoons vegetable oil
– 475ml beef stock
– 240ml dark ale
– 2 tablespoons tomato puree
– 1 tablespoon Worcestershire sauce
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– 2 tablespoons cornflour, mixed with 2 tablespoons water (for thickening, if needed)
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Stovetop Method
1. Prepare the beef: Season the beef cubes with salt and black pepper. Toss them in the plain flour until evenly coated.
2. Brown the beef: Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
3. Sauté the vegetables: In the same pot, add the onions, carrots, and garlic. Cook for 5 minutes until softened.
4. Deglaze the pot: Add the ale to the pot, scraping the bottom to loosen any browned bits. Let it simmer for 2 minutes.
5. Build the stew: Return the beef to the pot. Add the potatoes, beef stock, tomato puree, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine.
6. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5–3 hours, stirring occasionally. The beef should be tender and the vegetables cooked through.
7. Thicken the stew (if needed): If the stew is too thin, mix the cornflour with water and stir it into the stew. Simmer for another 5–10 minutes until thickened.
8. Serve: Remove the bay leaves, check the seasoning, and adjust with salt and pepper. Serve hot with crusty bread or mashed potatoes.
Slow Cooker Method
1. Prepare the beef: Season the beef cubes with salt and black pepper. Toss them in the plain flour until evenly coated.
2. Brown the beef: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to the slow cooker.
3. Sauté the vegetables: In the same skillet, add the onions, carrots, and garlic. Cook for 5 minutes until softened. Transfer the vegetables to the slow cooker.
4. Build the stew: Add the potatoes, beef stock, ale, tomato puree, Worcestershire sauce, bay leaves, and dried thyme to the slow cooker. Stir everything to combine.
5. Cook: Cover the slow cooker and cook on low for 8–10 hours or high for 4–6 hours. The beef should be tender, and the vegetables fully cooked.
6. Thicken the stew (if needed): If the stew is too thin, mix the cornflour with water, stir it in, and cook on high for another 20–30 minutes until thickened.
7. Serve: Remove the bay leaves, check the seasoning, and adjust with salt and pepper. Serve hot with crusty bread or mashed potatoes.
Cooking Tips:
Choose well-marbled beef chuck for the most tender results
Don’t skip the browning step – it adds significant flavor
Cut vegetables in large, similar-sized pieces to ensure even cooking
Don’t lift the slow cooker lid during cooking as this releases heat and extends cooking time
For extra flavor, add mushrooms in the last hour of cooking
Serve with crusty bread to soak up the gravy
Storage:
Can be stored in an airtight container in the refrigerator for up to 3 days
Freezes well for up to 3 months
This hearty stew is perfect for cold weather and actually tastes better the next day as the flavors continue to develop.
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