Gordon Ramsay Beef And Ale Stew Recipe

This hearty and delicious beef and ale stew, inspired by Gordon Ramsay, is the perfect comfort food for chilly days. It’s a simple, one-pot meal with tender beef, rich flavors, and wholesome veggies. Using everyday ingredients like dark ale and fresh herbs, this recipe offers a flexible, flavorful dish that’s easy to prepare and sure to satisfy.

Ingredients Needed:

• 1 kg beef chuck, cut into large cubes
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 500 ml dark ale or stout
• 500 ml beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 3-4 sprigs fresh thyme
• 2 tbsp all-purpose flour (optional, for thickening)

How To Make Beef And Ale Stew Recipe?

1. Season and Brown the Beef: Season the beef chunks with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning them on all sides. Remove the àààmeat and set aside.
2. Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Deglaze the Pot: Pour in the dark ale or stout and scrape up any browned bits from the bottom of the pot using a wooden spoon.
4. Simmer the Stew: Return the beef to the pot. Add the beef stock, tomato paste, bay leaves, and thyme. Stir well, simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring occasionally, until the beef is tender.
5. Thicken the Stew (Optional): If you prefer a thicker consistency, mix the flour with a small amount of water to form a paste. Stir this into the stew and let it simmer for an additional 10 minutes, stirring occasionally.

Recipe Tips:

• Pick the Right Beef: Use beef chuck because it gets soft and tasty when cooked slowly.
• Brown the Beef Well: Take your time browning the meat for extra flavor in the stew.
• Scrape the Pot After Ale: Don’t forget to scrape the bottom for tasty bits after adding the ale.
• Cook Slowly: Let the stew cook on low heat for 2-3 hours so the beef gets tender and the flavors mix well.
• Taste Before Serving: Check the stew before serving and add more salt or spices if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the beef and ale stew to room temperature first. Put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: After cooling, store the stew in a freezer-safe container for up to 3 months.
• Reheat: Pour the stew into a pot and heat it on medium, stirring now and then, until it’s hot all through.

Nutrition Facts:

• Calories: 545kcal
• Total Fat: 15 g
• Saturated Fat: 6 g
• Cholesterol: 120 mg
• Sodium: 950 mg
• Potassium: 760 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Sugars: 6 g
• Protein: 40 g

Gordon Ramsay Beef And Ale Stew Recipe

Author: Hamdi Saidani Cooking Method:Stewing Cuisine:British Courses:Dinner Recipe Keys: B Beef And Ale Stew Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 20 minutesServings:4 servingsCalories:545 kcal Best Season:Suitable throughout the year

Description

This hearty and delicious beef and ale stew, inspired by Gordon Ramsay, is the perfect comfort food for chilly days. It’s a simple, one-pot meal with tender beef, rich flavors, and wholesome veggies. Using everyday ingredients like dark ale and fresh herbs, this recipe offers a flexible, flavorful dish that’s easy to prepare and sure to satisfy.

Ingredients

• 1 kg beef chuck, cut into large cubes
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 500 ml dark ale or stout
• 500 ml beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 3-4 sprigs fresh thyme
• 2 tbsp all-purpose flour (optional, for thickening)

Instructions

1. Season and Brown the Beef: Season the beef chunks with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning them on all sides. Remove the à meat and set aside.
2. Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Deglaze the Pot: Pour in the dark ale or stout and scrape up any browned bits from the bottom of the pot using a wooden spoon.
4. Simmer the Stew: Return the beef to the pot. Add the beef stock, tomato paste, bay leaves, and thyme. Stir well, simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring occasionally, until the beef is tender.
5. Thicken the Stew (Optional): If you prefer a thicker consistency, mix the flour with a small amount of water to form a paste. Stir this into the stew and let it simmer for an additional 10 minutes, stirring occasionally.

Notes

• Pick the Right Beef: Use beef chuck because it gets soft and tasty when cooked slowly.
• Brown the Beef Well: Take your time browning the meat for extra flavor in the stew.
• Scrape the Pot After Ale: Don’t forget to scrape the bottom for tasty bits after adding the ale.
• Cook Slowly: Let the stew cook on low heat for 2-3 hours so the beef gets tender and the flavors mix well.
• Taste Before Serving: Check the stew before serving and add more salt or spices if needed.

Keywords:Gordon Ramsay Beef And Ale Stew Recipe