This Gordon Ramsay Beef And Ale Stew Recipe is a rich and tender recipe, which is made with beef chuck and dark ale. It’s the ultimate comfort food recipe, ready in about 3 hours and 20 minutes.
Jump to RecipeGordon Ramsay Beef And Ale Stew Recipe Ingredients
- 1 kg beef chuck, cut into large cubes
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and largely 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 flour (optional, for thickening)
How To Make Gordon Ramsay Beef And Ale Stew Recipe
- Brown the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Set the browned beef aside.
- Sauté the Vegetables: In the same pot, lower the heat to medium and add the chopped onions. Cook for 5 minutes until they begin to soften. Add the garlic, carrots, and celery, and continue to cook until all the vegetables are softened.
- Deglaze with Ale: Pour the dark ale into the pot. As it simmers, use a wooden spoon to scrape all the browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to cook off some of the alcohol.
- Build the Stew: Stir in the tomato paste until it is well combined. Return the browned beef to the pot, then add the beef stock, bay leaves, and thyme sprigs.
- Simmer Slowly: Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
- Thicken if Needed (Optional): If you prefer a thicker gravy, mix the flour with a small amount of cold water to create a smooth slurry. Stir the slurry into the stew and let it simmer for another 10 minutes to cook out the raw flour taste.
- Rest Before Serving: Remove the stew from the heat and let it rest, uncovered, for 15 minutes before serving. This allows the flavors to meld and the stew to settle.
Recipe Tips
- Why is it important to rest the stew? Letting the stew sit for 15 minutes off the heat before serving is a crucial step. It allows the cooking to stop, the flavors to deepen and meld together, and the gravy to settle and thicken slightly.
- How do I keep my stovetop clean during a long simmer? If you need to simmer the stew partially uncovered to help it thicken, use a splatter guard. This allows steam to escape without the stew bubbling all over your cooktop.
- How can I enhance the flavor of leftover stew? The flavors of a good stew are even better the next day. To brighten them up, add a small splash of malt vinegar or Worcestershire sauce when reheating.
- What is the best side for this stew? A thick slice of crusty bread is non-negotiable for mopping up every last bit of the rich gravy. The texture contrast is essential.
What To Serve With Beef And Ale Stew
This hearty stew is a meal in itself, but it’s even better with classic comfort food sides:
- Creamy mashed potatoes
- Fluffy dumplings cooked on top of the stew
- Simple steamed green beans or peas
- Crusty bread and butter
How To Store Beef And Ale Stew
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight.
- Freeze: Cool the stew completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef And Ale Stew Nutrition Facts
- Calories: 545 kcal
- Protein: 50g
- Fat: 30g
- Carbohydrates: 15g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for stew?
Beef chuck is the ideal choice for this recipe. It’s a tougher cut with plenty of fat and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender meat and a rich gravy.
Can I use a different kind of beer?
A dark ale or stout (like Guinness) is recommended for its deep, roasted, malty flavors that complement the beef. You can use a lighter beer, but you will lose some of the richness and depth that defines this stew.
Can I make this recipe in a slow cooker?
Yes, this stew is perfect for a slow cooker. Follow steps 1-4 on the stovetop to brown the meat and build the flavor base. Then, transfer everything to the slow cooker and cook on low for 6-8 hours.
Gordon Ramsay Beef And Ale Stew Recipe
Course: DinnerCuisine: BritishDifficulty: Easy2
servings5
minutes3
hours545
kcalA deeply comforting stew with fork-tender beef and a rich, savory gravy made from dark ale and aromatic herbs.
Ingredients
1 kg beef chuck, in large cubes
1 tsp each salt and pepper
2 tbsp olive oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
500 ml dark ale or stout
500 ml beef stock
2 tbsp tomato paste
2 bay leaves & 3-4 thyme sprigs
Directions
- Season and brown beef in batches in hot oil; set aside.
- In the same pot, soften onions, garlic, carrots, and celery.
- Deglaze the pot with dark ale, scraping up any browned bits.
- Stir in tomato paste, then return beef to the pot with stock and herbs.
- Bring to a simmer, then cover and cook on low for 2.5–3 hours until the beef is tender.
- Rest the stew for 15 minutes off the heat before serving.
Notes
- Resting the stew for 15 minutes before serving is essential for the flavors to settle and meld.
- Use a splatter guard if simmering uncovered to prevent a messy stovetop.
- A splash of malt vinegar can brighten up the flavors, especially when reheating leftovers.
- Serving with thick, crusty bread for mopping up the gravy is highly recommended.
