Easy Beef and Beer Stew

easy beef blog hero

Hi I’m Andy Hunting, and I run the very popular food blog Andys Kitchen {www.andyskitchen.co.uk}, I am an avid home cook, and enjoy nothing more than developing lovely home cooked food recipes. I also love to help promote local food heroes across the UK.

I also have my own allotment so enjoy the trials ond tribulations of growing my own fruit and vegetables.

And lastly I am the proud owner of a VW Campervan, so get to enjoy the delights of coming up with some great camping recipes.

The recipe below is just a guide, a really good base for any beef stew. Try exchanging the ale for red wine, use up any type of root vegetable that you have lying around, throw in some English mustard, a sprig of thyme and the options can go and on and on....
You really can’t beat the feeling of coming home to a lovely stew, with some great crusty bread to dip into this great stew.


1.     1.5kg chuck or blade steak, cut into large cubes

2.     60g plain flour

3.     1 x 400g can chopped tomatoes

4.     1 small glass of stout or ale

5.     2 onions, diced

6.     2 cloves garlic, sliced

7.     1 stick celery, finely sliced

8.     2 medium carrots, roughly chopped

9.     1 Swede, roughly chopped

10.   1 handful of frozen peas

11.   1 tbsp Worcester sauce

12.   salt

13.   pepper


Preheat oven to 180C.
Roll beef in seasoned flour (easiest to do in a plastic or paper bag). 
Put into an enameled, cast-iron casserole dish that will hold all the ingredients comfortably.
Add the tomatoes to the meat.
Add remaining ingredients to casserole and stir. Press a piece of baking paper over contents and cover with lid. 
Cook in the oven, undisturbed, for 2 hours. 
Taste for seasoning. Check if meat is tender and cook longer, if necessary.
Serve with a lovely freshly baked roll and creamy mashed potato.

Serves 4-6.

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