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Thick brown ale stew with cubed meat, potatoes, carrots, celery, and mushrooms in a ceramic bowl

Ale Beef or Venison Stew Recipe

This ale beef or venison stew simmers browned meat with dark ale, stock, potatoes, carrots, celery, mushrooms, thyme, and bay.
Course Main Course
Cuisine American
Keyword Ale Beef or Venison Stew, Dark Ale Stew, Optional Cornstarch Slurry, Stew with Mushrooms and Carrots, Yukon Gold Potato Stew
Servings 4 servings
Calories 579

Equipment

  • 1 Chef's Knife for slicing the vegetables and cubing the meat
  • 1 Cutting Board for preparing the meat and vegetables
  • 1 Kitchen Scale for weighing one pound of beef or venison stew meat
  • 1 Vegetable Peeler for peeling the carrots
  • 1 set Measuring Cups and Spoons for measuring the oil, seasonings, flour, and optional thickener
  • 1 Liquid Measuring Cup for measuring the stock
  • 1 Bottle Opener for opening the bottle of dark ale
  • 1 Large Heavy-Bottomed Pot for browning and simmering the stew
  • 1 Stovetop for cooking the stew
  • 1 Wooden Spoon for stirring the onions, meat, flour, and stew
  • 1 Small mixing bowl for the optional cornstarch slurry
  • 1 Whisk small size; for mixing the optional slurry
  • 1 Ladle for serving the finished stew

Ingredients

Stew

  • 4 tablespoons vegetable oil
  • 2 medium onion thinly sliced
  • 1 pound stew meat beef or venison, cut into 1-inch cubes
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 1 tablespoon dried thyme
  • 4 tablespoons all-purpose flour
  • 5 cups beef stock, broth, or bouillon
  • 1 bottle dark ale Samuel Adams
  • 1 bay leaf remove before serving
  • 3 stalks celery sliced
  • 5 Yukon Gold potatoes scrubbed and cubed
  • 5 carrots peeled and cut into chunks
  • 10 medium mushrooms sliced

Optional Thickener

  • 2 tablespoons cornstarch optional
  • 3 tablespoons water cold; optional

Instructions

Cook the Stew

  • In a large, thick-bottomed pot, heat the oil over medium-low heat. Saute the onions, stirring occasionally, until browned and caramelized, up to 45 minutes.
    4 tablespoons vegetable oil, 2 medium onion
  • Add the meat, white pepper, salt, and thyme. Increase the heat to medium and continue to saute until browned, 5 to 8 minutes.
    1 pound stew meat, 1/2 teaspoon white pepper, 1/2 teaspoon salt, 1 tablespoon dried thyme
  • Reduce the heat to low, sprinkle in the flour, and cook, stirring, for 3 minutes.
    4 tablespoons all-purpose flour
  • Slowly stir in the stock, followed by the ale and bay leaf. Bring to a boil and simmer for 15 minutes.
    5 cups beef stock, broth, or bouillon, 1 bottle dark ale, 1 bay leaf
  • Add the celery, carrots, and mushrooms. Simmer for 1 hour, or until the meat is tender.
    3 stalks celery, 5 carrots, 10 medium mushrooms
  • Add the potatoes and simmer until they are soft and the stew is thick. Remove and discard the bay leaf.
    5 Yukon Gold potatoes

Optional Thickener

  • If a thicker result is wanted, mix the cornstarch with the cold water. Add the slurry to the non-boiling stew, stirring constantly while adding it and while bringing the stew back to a boil.
    2 tablespoons cornstarch, 3 tablespoons water

Notes

Makes 2 to 4 servings.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 57g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1567mg | Potassium: 1923mg | Fiber: 9g | Sugar: 9g | Vitamin A: 12916IU | Vitamin C: 48mg | Calcium: 137mg | Iron: 7mg