What is the best ale for stew?

What type of ale to use for Beef and Ale Stew. I usually use Newcastle Brown Ale, Old Speckled Hen or Whitstable Bay which is a pale ale. You can also use an alcohol-free ale although you don't need to worry about the alcohol content, it burns off during the cooking.

What is the difference between stew and Irish stew?

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef . Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Why is my beef and ale stew bitter?

Stouts, like Guinness, are known for their bitterness . If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

What makes beef stew more flavorful?

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

What kind of beer to use in stew?

Stews pair well with ale . Cheese goes well with ale as well. If you're cooking desserts, you need light fruity beers.

What is the best ale to cook with?

Relatively lighter ales ( pale ale, amber, or light brown ale ) will complement nearly all beer-recipes and so are a great default choice. That said, it's also safe to stay away from IPAs (India Pale Ales) in your cooking.

What drink is best for stew?

Top pairings Stews tend to be intensely flavoured with a rich thick sauce so you could argue that you need a big wine to hold its own. But that can be overwhelming. I prefer a slightly lighter more rustic red - grape varieties such as Syrah, Grenache, Malbec and Tempranillo hit the spot for me.

What is the tastiest beef for stew?

Go for the chuck The most common beef used for stew is chuck steak , also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Beef and Ale Stew | Beef Recipes | Jamie Oliver Recipes (2024)

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Beef & ale stew

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 different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things. ”

Serves 6

Cooks In3 hours 20 minutes

DifficultySuper easy

Nutrition per serving

Calories 334 17%
Fat 13g 19%
Saturates 4g 20%
Sugars 10.4g 12%
Salt 0.8g 13%
Protein 30.8g 62%
Carbs 20.2g 8%
Fibre 3.6g -

Of an adult's reference intake

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

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Ingredients

Metric
Germany

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olive oil
3 sticks of celery
3 carrots
3 onions
½ a bunch of fresh rosemary , (15g) or 3 bay leaves
1 heaped tablespoon plain flour
500 ml ale , Guinness or stout
1 x 400 g tin of plum tomatoes
750 g quality diced stewing beef

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Method

If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

Tips

HOT-POT TOPPING:
Fill a large baking dish with the cooked stew. Peel and slice 600g of potatoes into 1cm-thick slices and parboil in boiling, salted water for 5 minutes, then carefully drain and leave for 5 minutes to cool slightly. Lay the potatoes over the stew. Drizzle with a little olive oil or brush with melted butter, and pick over some rosemary leaves, if you have them, then cook in the oven for 40 minutes.

This stew would also be delicious topped with pastry, mashed potato or dumplings.

EASY SWAPS:
– You can use leeks instead of onions, no problem.
– Rosemary and beef are good friends, bay would also work a treat, or you could chuck in some dried herbs, like oregano.
– Run out of plain flour? Try wholemeal flour instead.
– If you don’t want to use any alcohol, simply add an extra tin of tomatoes and a bit of water.

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recipe adapted from

Jamie's Ministry of Food

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BUY THE BOOK

Beef and Ale Stew | Beef Recipes | Jamie Oliver Recipes (2024)

Beef & ale stew

Nutrition per serving

Of an adult's reference intake

Jamie's Ministry of Food

Ingredients

Jamie's Ministry of Food

Method

Tips

Jamie's Ministry of Food

FAQs

What is the best ale for stew? ›

References