Beef Stew With Ale Recipes

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SLOW COOKER BEEF STEW IV



Slow Cooker Beef Stew IV image

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

Provided by IAMROSIE

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 7h15m

Yield 12

Number Of Ingredients 15

3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
¼ cup red wine
¼ cup warm water
2 tablespoons all-purpose flour

Steps:

  • Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
  • In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
  • Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 25.7 g, Cholesterol 106.2 mg, Fat 27.5 g, Fiber 2.2 g, Protein 33.5 g, SaturatedFat 10.6 g, Sodium 409.6 mg, Sugar 3.4 g

BEEF & STOUT STEW



Beef & stout stew image

What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h50m

Yield Serves 6-8

Number Of Ingredients 9

3 tbsp vegetable oil
1 ½kg braising beef , cut into 3.5cm pieces
4 large onions , thickly sliced
3 tbsp plain flour
500ml stout
800ml beef stock
6 thyme sprigs
450g chestnut mushrooms , halved
handful parsley , to serve

Steps:

  • Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
  • Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
  • Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
  • Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
  • Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

Nutrition Facts : Calories 427 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium

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