English-style Beef Stew with Ale

Ingredients

In the original Lebanese Faysalieh, the beef is cooked with a tomato-based sauce and served over rice. In this English adaptation, the dish is transformed into a stew by adding ale and thickening the sauce with a roux. The flavors are adjusted to suit English cuisine, with the addition of herbs and spices commonly used in English cooking. We alse have the original recipe for Faysalieh, so you can check it out.

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) ale 1 cup (235ml) ale
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots and celery to the pot and cook for a few minutes until they start to soften.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Slowly pour in the beef broth and ale, stirring constantly to avoid lumps.
6. 6.
   Return the beef to the pot and add the bay leaves, dried thyme, dried rosemary, salt, and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for about 2 hours, or until the beef is tender.
8. 8.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or round that are suitable for slow cooking.
• Ale — Opt for a flavorful ale that complements the beef, such as a brown ale or stout.

Tips & Tricks

• For a richer flavor, marinate the beef chunks in ale and herbs overnight before cooking.
• To thicken the stew further, you can add a slurry of cornstarch and water towards the end of cooking.
• Serve the stew with a dollop of English mustard for an extra kick of flavor.

Serving advice

Serve the English-style Beef Stew with Ale in deep bowls, accompanied by crusty bread or mashed potatoes. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped herbs, such as thyme or rosemary, on top of the stew before serving. Serve in rustic bowls for a cozy and inviting look.