How to Prepare Award-winning Brown ale beef stew
Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Any-night-of-the-week Brown ale beef stew. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Brown ale beef stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brown ale beef stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brown ale beef stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Brown ale beef stew estimated approx 2 hr 45 min.
To get started with this particular recipe, we have to first prepare a few components. You can have Brown ale beef stew using 11 ingredients and 5 steps. Here is how you can achieve it.
This is a simple, rustic stew, when all you want is something warm, comforting and filling to get you through a cold winter night. Pairs beautifully with creamy polenta.
Ingredients and spices that need to be Take to make Brown ale beef stew:
- 900 g beef blade
- 1 heap tbsp all-purpose flour
- 3 medium carrots, peeled and chopped into large chunks
- 3 celery sticks, roughly chopped
- 250 g white or brown mushrooms, quartered
- 2 cloves garlic, finely chopped
- 1 bottle Newcastle brown ale
- 6 thyme sprigs
- 6 cups beef stock
- 1/4 cup Worcestershire sauce
- 4 medium waxy potatoes, peeled and cut into eighths
Instructions to make 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.
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