Beef and ale stew by Jeremy Strode

Beef and ale stew by Jeremy Strode



Prep Time


Cook Time



70 ml vegetable oil

1 kg chuck steak, cut into 2cm cubes

salt and pepper

2 brown onions, peeled and chopped

2 carrots, peeled and diced

750 ml ale

0.5 cup plain flour

2 litre beef stock

1 sprig thyme

2 bay leaves


  • Heat the vegetable oil in a large, heavy based saucepan. Season the beef with salt and pepper and brown on all sides in batches. Remove to a plate.
  • Add the onion, carrot and celery to the pan and fry until soft. Add the ale and reduce by three quarters. Stir flour into the ale.
  • Return the beef to the pan and add the remaining ingredients. Cover and simmer until the beef is tender and sauce has thickened (around 90 minutes).
  • Serve with mashed potatoes or grilled sourdough.


  • Any leftovers can be used in a pie the next day to enjoy all week long!
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