Make this beef, ale and parsnip stew, then check out our beef stew with dumplings, slow cooker beef stew, beef and red wine stew and more comforting stew recipes.
Ingredients
- shin of beef 1kg, cubed
- plain flour 2 tbsp
- sunflower oil 2 tbsp
- onions 2, finely chopped
- celery 1 stick, finely chopped
- parsnips 500g, chunkily diced
- garlic 2 cloves, chopped
- tomato purée 1 tbsp
- bay leaves 2
- ale 500ml bottle
- chicken stock 750ml
- 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.
Nutritional Information
- Kcals 587
- Fat 22.8g
- Saturates 7g
- Carbs 29.4g
- Sugars 13g
- Fibre 9.6g
- Protein 55.2g
- Salt 1.3g