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Beef and Ale Stew



With the dreary weather in the UK seemingly here forever, there was only one dish on my mind to cook last Sunday. Beef and Ale Stew!

I like to use beef shin, as it is a cheap and flavoursome cut that is particularly well suited to stews.

Stew is extremely easy to make with very little effort - only requiring one large pot. I like to cook all the ingredients separately in order to provide extra textures and enhance the flavours.

Beef and Ale stew is a fantastic winter warmer. The shin after the cooking process melts in the mouth whilst still holding its shape. I cook the bones and bone marrow in the same way I cook the shin. The marrow melts into the stew adding delicious flavour and helps to thicken the liquor.

I add Pancetta to my stew to add a subtle smokiness and background saltiness.

Feel free to add other vegetables to the stew recipe, such as swede, parsnip and potatoes. Personally I like to keep it pretty traditional with shallots, carrots and mushrooms.

The beauty of this dish is that it is impossible to make a small amount so there are always left overs for another meal. It also freezes extremely well and is great to pull out when you cannot face cooking!

The flavour of the stew only gets better a couple of days later! We got 4 servings out of the stew, before using up the remainder in a divine beef and ale pie! Nom nom nom!

Beef and Ale Stew : Close Up

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