Good afternoon we are going to share those Am looking for a brown ale beef stew recipe that is Delicious The method of preparing it is very easy. Just need patience and persistence. So that brown ale beef stew has aroma and taste that able arouse appetite.

In order for the taste of brown ale beef stew, you need to pay attention start from the type of ingredients, then selection of ingredients that are good until how to make and serve it. No need Confused if want prepare brown ale beef stew delicious as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings required for prepare

1. Prepare 900 g beef blade
2. Prepare 1 heap tbsp all-purpose flour
3. Take 3 medium carrots, peeled and chopped into large chunks
4. Use 3 celery sticks, roughly chopped
5. Take 250 g white or brown mushrooms, quartered
6. Prepare 2 cloves garlic, finely chopped
7. Use 1 bottle Newcastle brown ale
8. Use 6 thyme sprigs
9. Prepare 6 cups beef stock
10. Prepare 1/4 cup Worcestershire sauce
11. Use 4 medium waxy potatoes, peeled and cut into eighths

Bring beer to a boil, then. Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme. Add diced onions to the pot.

Instructions to cook Brown ale beef stew:

1. Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated.
2. Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate.
3. Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes.
4. Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours.
5. Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme.
6. Done and ready to serve!

Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Drain any fat from the pan. Beef Stew with Newcastle Brown Ale and Dumplings.

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