Beef, ale and parsnip stew

An oval casserole dish filled with a slow cooked beef and parsnip stew with a side of mashed potato

Make this beef, ale and parsnip stew, then check out our beef stew with dumplings, slow cooker beef stew, beef and red wine stew and more comforting stew recipes.

  • 100
  • Total time 3 hours 40 minutes
  • Difficulty Easy

Ingredients

  • shin of beef 1kg, cubed
  • plain flour 2 tbsp
  • sunflower oil 2 tbsp
  • onions 2, finely chopped
  • celery 1 stick, finely chopped
  • parsnips 500g, chunkily diced
  • garlic 2 cloves, chopped
  • tomato purée 1 tbsp
  • bay leaves 2
  • ale 500ml bottle
  • chicken stock 750ml
  • flat-leaf parsley, to serve
  • mashed potato, to serve

Method

  • Step 1

    Toss the cubed shin of beef with well-seasoned plain flour. Heat the sunflower oil in a large casserole and brown the beef, in batches, for 3-4 minutes on each side until really golden brown, then scoop out onto a plate. Add the onions, celery and parsnips with a pinch of salt, and cook for 10 minutes. Add the garlic, tomato purée and bay leaves, and cook for 2 minutes before pouring in the ale and chicken stock.

    Step 2

    Return the beef to the pan, season and bring to the boil. Reduce to a simmer, put on a lid and cook for 1 hour 30 minutes before removing the lid to cook for a further 1 hour 30 minutes. The meat should be meltingly tender and the sauce reduced – if not, cook for another 15 minutes. Sprinkle over a handful of chopped flat-leaf parsley and serve with mashed potato.

Nutritional data

  • kcals 587
  • fat 22.8g
  • saturates 7g
  • carbs 29.4g
  • sugars 13g
  • fibre 9.6g
  • protein 55.2g
  • salt 1.3g

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