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Make this beef, ale and parsnip stew, then check out our beef stew with dumplings, slow cooker beef stew, beef stifado, beef bourguignon and more comforting stew recipes.

Ingredients

  • 1kg shin of beef, cubed
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • 2 onions, finely chopped
  • 1 stick celery, finely chopped
  • 500g parsnips, chunkily diced
  • 2 cloves garlic, chopped
  • 1 tbsp tomato purée
  • 2 bay leaves
  • 500ml bottle ale
  • 750ml chicken stock
  • flat-leaf parsley, to serve
  • mashed potato, to serve

Method

  • STEP 1

    Toss the cubed shin of beef with well-seasoned plain flour. Heat the sunflower oil in a large casserole and brown the beef, in batches, for 3-4 minutes on each side until really golden brown, then scoop out onto a plate. Add the onions, celery and parsnips with a pinch of salt, and cook for 10 minutes. Add the garlic, tomato purée and bay leaves, and cook for 2 minutes before pouring in the ale and chicken stock.

  • STEP 2

    Return the beef to the pan, season and bring to the boil. Reduce to a simmer, put on a lid and cook for 1 hour 30 minutes before removing the lid to cook for a further 1 hour 30 minutes. The meat should be meltingly tender and the sauce reduced – if not, cook for another 15 minutes. Sprinkle over a handful of chopped flat-leaf parsley and serve with mashed potato.

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