Serves 6
150 min
Beef Stew with Thyme and Ale
Recipe GLPR51fb3b4bf96401
A rustic French-inspired beef stew where tender chunks of beef are braised in a rich, flavorful broth infused with pale ale, fresh and dried herbs, and aromatic vegetables. The slow cooking allows the beef to become incredibly tender while the ale adds depth and complexity to the sauce. Hearty vegetables like carrots, potatoes, onions, and celery round out this comforting main dish, finished with sweet peas for a touch of brightness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 tablespoons All-purpose flour
1 tablespoon Dried thyme
1 tablespoon Cracked black pepper
1 tablespoon Garlic salt
1 pound Beef chuck roast or top round, cut into 1/2-inch chunks
3 tablespoons Olive oil, divided
2 Medium onions, diced
2 Celery ribs, diced
2 cups Carrots, diced
8 ounces Pale ale or lager beer
4 cups Beef broth
5 Garlic cloves, minced
4 Fresh thyme sprigs
2 teaspoons Dried oregano
3 Bay leaves
2 cups Russet potatoes, peeled and chopped
1 cup Frozen peas
Salt to taste
Black pepper to taste
Directions
Combine the all-purpose flour, 1 tablespoon dried thyme, 1 tablespoon cracked black pepper, and 1 tablespoon garlic salt in a shallow dish or paper bag. Mix well to combine.
Pat the beef chuck roast pieces dry with paper towels, then add them to the flour mixture. Toss to coat evenly, shaking off any excess flour.
Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, working in batches if necessary, brown the beef on all sides until a crust forms, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
Add the remaining 1.5 tablespoons of olive oil to the pot. Add the diced onions, celery, and carrots, stirring occasionally until the vegetables begin to soften, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the pale ale or lager, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
Return the browned beef to the pot along with the beef broth, fresh thyme sprigs, dried oregano, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer gently for about 1.5 hours.
Add the chopped Russet potatoes and stir to combine. Continue simmering for another 20-30 minutes until the potatoes are just tender.
Stir in the frozen peas and cook for an additional 5 minutes until heated through.
Remove the pot from heat. Discard the bay leaves and fresh thyme sprigs. Taste the stew and season with additional salt and black pepper as needed. Serve hot in bowls.
