Beef and Ale Stew

Ingredients

• 2 pounds beef chuck
• 1 bottle (12 oz) ale
• 4 medium carrots
• 4 medium potatoes
• 2 medium onions
• 2 teaspoons thyme
• 4 cloves garlic
• 4 cups beef broth
• 2 tablespoons olive oil
• 2 leaves bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon flour

Instructions

1. 1

   Cut the beef chuck into 1-inch cubes and season with salt and black pepper.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

3. 3

   Add the seasoned beef to the pot in batches, browning on all sides for about 5-7 minutes. Remove the beef and set aside.

4. 4

   In the same pot, add chopped onions and minced garlic, sautéing for 3-4 minutes until the onions are translucent.

5. 5

   Sprinkle the flour over the onions and garlic, stirring for 1 minute to cook the flour.

6. 6

   Pour in the ale and scrape the bottom of the pot to deglaze, cooking for 2-3 minutes.

7. 7

   Return the browned beef to the pot, along with the beef broth, thyme, bay leaves, diced carrots, and cubed potatoes.

8. 8

   Bring the stew to a boil, then reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.

9. 9

   Stir occasionally, and if the stew thickens too much, add a bit more beef broth or water.

10. 10

    Once the beef is tender, remove the bay leaves and adjust seasoning with salt and pepper to taste before serving.