Olive Magazine
An oval casserole dish filled with a slow cooked beef and parsnip stew with a side of mashed potato

Beef and ale stew with parsnips

Published: December 22, 2021 at 10:09 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This hearty stew pairs beef shin with parsnips and ale. Serve with creamy mash on the side for a warming winter dinner


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


  • 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.

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