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

FAQs

What is the best ale for stew? ›

What's the best type of ale to use for Beef and Ale Stew? An ale with a full, malty flavour works best – our favourite types to use are either ruby ales or porters.

What can you do to make stew more flavorful? Finish it with fresh herbs, of course! Except for thyme, herbs lose their flavor as they simmer. So add dried spices at the beginning of the cooking time and fresh spices (like parsley, dill, tarragon or rosemary) at the end to add a punch of fresh flavor.

If you are worried that these deeper flavours might not be to your taste, try my Beef and Beer Stew first. It's a lighter, but still authentic, version of this yummy recipe that uses lager beers like Coors Light, Budweiser or Labbatt's Blue.

But no one said that the main liquid should be water. Ideally, you'll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable.

If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

Tomatoes and tomato paste give it a sunny sweetness, finely chopped veggies lend a lot texture, and red wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. The hit of umami really brings the flavor of this stew over the top.

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Definitely add sugar, it needs something sweet to counteract the bitterness. Redcurrant jelly is lovely in stews. The recipe I use for this which is very old has a spoonful of sugar.

Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.

What is a good substitute for ale in beef stew? ›

Replace the ale with a red wine, such as a Cabernet Sauvignon or Merlot, to give the stew a different flavor profile. Red wine can add a fruity and tannic element.

For cooking, use brown ales for pork, beef, stews and chilis. They also work well in batters and in baking. Porter: Another type of ale, porters are medium-bodied with a cocoa-like sweetness. They're also medium hoppy, so less bitter than a pale ale and less sweet than a brown ale.

I do like the nuances sherry & vermouth bring to a stew and I'm inclined to use a good bottle of sherry. The recipe I'm making is the Food Lab's All-American Beef Stew Recipe. It has two favorite ingredients that are not usually included in most my standard beef stew recipes such a: anchovies and unflavored gelatin.

Filled with braised beef short ribs and the hearty flavor of IPA beer, this stew is the ultimate comfort food for cooler weather. Serve the stew on top of mashed potatoes or with a side of grilled bread to soak up the savory sauce.