Beef & ale stew

By Jamie Oliver

Beef & ale stew
200 mins cooking time
Serves 6

“A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things.” This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

British , Easy , Autumn , Winter , Beef , Dinner

Recipe nutrition per serving

334 kcals

Of an adults reference intake


olive oil
3 sticks of celery
3 carrots
3 onions
½ a bunch of fresh rosemary , (15g) or 3 bay leaves
1 heaped tablespoon plain flour
500 ml ale , Guinness or stout
1 x 400 g tin of plum tomatoes
750 g quality diced stewing beef



If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.


Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.


Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.


Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.


Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.


Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.


Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.


Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

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