Easy making recipe Brown ale beef stew with 11 ingredients and 5 stages of easy cooking, which is easy simple.
Without fail recipe ultimate Brown ale beef stew easy, tasty, practical. A savory beef stew simmered with spices and brown ale makes for a contemporary twist on a classic dish. Delicate mushrooms, aromatic rosemary and thyme, and flavorful beer make for a perfect hearty stew. Serve with crusty french bread and a glass of red wine for a memorable and romantic meal. Brown ale makes a robust gravy for beef with dumplings. Slow-cooked to perfection. "A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways.
This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using.
Beef short-ribs, slow cooked and braised in brown ale.
By the way, my mother is right more often than not, though in this case I'll stand by our assertion that this stew tastes better, and is better for you, when cooked with the short ribs bone-in.
Good Evening every body, now you get present recipe Brown ale beef stew with 11 ingredients and 5 steps. Next this is how to cook, please read carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Brown ale beef stew.
Ingredients for Brown ale beef stew
Prepare 900 g : beef blade.
Prepare 1 : heap tbsp all-purpose flour.
Prepare 3 : medium carrots, peeled and chopped into large chunks.
Prepare 3 : celery sticks, roughly chopped.
Needed 250 g : white or brown mushrooms, quartered.
Prepare 2 cloves : garlic, finely chopped.
Needed 1 bottle : Newcastle brown ale.
Prepare 6 : thyme sprigs.
Prepare 6 cups : beef stock.
Prepare 1/4 cup : Worcestershire sauce.
Prepare 4 : medium waxy potatoes, peeled and cut into eighths.
Beef and ale stew is the most traditional of slow-cooked British classics, and is a corker of a one-pot winter warmer.
Add the beef in batches, frying for a few seconds on all sides, or until browned all over.
Remove from the casserole using a slotted spoon and set aside in a bowl.
The subsequent cooking allowed it to reabsorb the moisture from the stew and become tender again.
If all main ingredients Brown ale beef stew it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Stages Cooking 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..
I used Shipyard Brewer's Brown Ale which had a very robust malty flavor and made a gorgeous brown gravy.
Topside of Beef, Ale and Root Vegetable Stew.
The topside of beef is a very lean cut of meat.
It is for this reason that the beef is firstly floured and then browned in melted butter, as it does not have the necessary fat content to brown in its own juices.
American Brown Ale Recipe (Extract & All-Grain)
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