Gordon Ramsay Beef and Ale Stew
This signature stew combines tender chunks of beef, a deep ale-infused broth, and a medley of vegetables. It’s slow-cooked to perfection, allowing the flavors to meld into a luxurious, hearty meal. Inspired by British pub classics, this dish offers a rich, malty depth from the ale and a perfect balance of savory goodness.
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 4 1x
- Category: Soup
- Method: Braising
- Cuisine: British
Ingredients
Scale
- 2 lbs beef chuck or stewing beef, cubed
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dark ale
- 2 cups beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Coat the beef: Toss the beef cubes in flour seasoned with salt and pepper.
- Sear the beef: Heat olive oil in a heavy pot and brown the beef on all sides. Remove and set aside.
- Sauté the vegetables: In the same pot, sauté onions, carrots, and celery until softened.
- Add garlic and tomato paste: Stir in garlic and tomato paste, cooking until fragrant.
- Deglaze with ale: Pour in the ale, scraping up any browned bits from the pot.
- Combine ingredients: Return the beef to the pot, then add beef stock, thyme, and bay leaf.
- Simmer slowly: Cover and cook on low heat for 2-3 hours, stirring occasionally.
- Finish and serve: Garnish with fresh parsley and serve hot.
Find it online: https://gordonramsayeats.com/gordon-ramsay-beef-and-ale-stew/