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.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.


  • 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


  • 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.

Find our best casserole recipes

Slow Cooker Sausage Casserole Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating