Beef Stew with Ale

Beef Stew with Ale

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Deron 0

"A delicious stew with a good brown lager flavor."
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3 h 30 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
  2. Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
  3. Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
  4. Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.


  1. 34 Ratings

Most helpful positive review

PORTION IS OFF!! I rated this recipe 5 stars because it is DELICIOUS! However the 12 servings that this recipe says it yields is WAY off! After following this recipe to the letter I barely ha...

Most helpful critical review

We're quite sorry to be the only dissenting opionion on this to date, but we thought the recipe far too time consuming, and for modest results.

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Least positive

PORTION IS OFF!! I rated this recipe 5 stars because it is DELICIOUS! However the 12 servings that this recipe says it yields is WAY off! After following this recipe to the letter I barely ha...

This stew is FABULOUS! However, the last reviewer is right...the portions are WAY off. I can feed four adults well and have one small serving left over for lunch the next day. I couldn't find...

absolutely delicious. I couldn't get celery root at the store I was shopping at so I used parsnips and regular celery but everything else I followed to the letter. Just amazing! We fed a family ...

FAB recipe, what a hit and what flavours, I made mine with ale, dark beer, I doubled the recipe as I had 8 people to feed including 4 hungry big eater men. Also I added mine to the crockpot to s...

Great basic recipe! Made the best beef stew I've ever had. I halved the recipe and added my own twists. Used 1 1/2 sweet onion, cut in chunks; half a bag of baby carrots; no celery root or turn...

I read the ingredients and read the reviews and I was excited about this recipe and ready to go. What I DIDN'T read was all the instructions. I've been pretty much a flour the meat, brown, thr...

The flavors in this stew are incredible! I had trouble finding celeriac so I just diced up some celery, and I use Lagunitas India Pale Ale. Delicious recipe!

Wow, this recipe is just amazing! I had never attempted beef stew myself and though this was involved the results were fantastic. I discovered the secret to tender beef is letting it cook for ...

I only loosely followed the quantities, omitted the celeriac and made a few substitutions (regular mushrooms and regular onions instead of portobello and red pearl, "improvised" for malt vinegar...

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