Beef and Ale Stew Recipe

A Jamie Oliver favorite in our household – simple and savory beef stew.

Beef and Ale Stew Recipe

The first time I made beef and ale stew was a complete disaster. I’d used one of Jamie Oliver’s first cookbooks (back in 2001) and was attempting to create this recipe in a very small kitchen on a hot summer’s day in Hong Kong. I couldn’t tell you what went wrong; I did follow the recipe step by step and was decent in the kitchen. Maybe it was the beer I used or a step I missed along the way; either way the flavors were terrible, like a mix of yeast and acrid. The sad thing about making a bad dish the first time is that it leaves a negative imprint in your mind. That’s exactly what happened here with the beef and ale stew. We parted ways for a good 11 years until I finally decided to make it again last week.
With another of Jamie Oliver’s books (Food Revolution) by my side, I made a beef and ale stew. The stew came out tasting so good that I made it again a few days later. This is a terrific dinner recipe to execute when you want something easy but very tasty.
 You can make a huge pot and have enough for the next few days, or freeze it! Healthy too, this beef and ale stew fits all the requirements needed for someone with a busy life who still prefers healthy home made dishes over greasy take out.

Beef and ale stew

Jamie oliver beef stew
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 people 1x
  • Category: Main, Stew
  • Cuisine: Beef


  • 2 carrots (peeled and roughly chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 1 poud beef chuck (bite size)
  • 12 ounce brown ale
  • 3 stalks celery (roughly chopped)
  • 1 large onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 14 ounce can whole peeled tomatoes
  • 1/2 cup flour
  • handful flat leaf parsley (chopped)
  • salt and pepper (to taste)


  1. Sprinkle the flour on a plate or in a soup bowl.
  2. Add the meat chunks (without overcrowding the plate) and roll them around in the flour. Set aside.
  3. In a large pot over high heat, add olive oil, garlic and onions. Cook for a couple of minutes.
  4. Add the flour covered meat chunks and cook for about 4 minutes (until the meat is cooked through).
  5. Add all the vegetables (carrots, potatoes and celery), cook for a minute, then add the beer and canned tomatoes.
  6. Bring to boil, stir, cover and simmer for about an hour and a half. Make sure to check on your stew regularly, stirring every 20 minutes or so to prevent the bottom from burning.
  7. You can also add a little water if it starts to look dry (1/4 cup to 1/2 cup is okay).
  8. Taste your meat, if it’s tender, your stew is ready! If not, leave for another 15 minutes or so. Sprinkle fresh parsley over your dish and season with salt and pepper and serve.


* All the vegetables can be cut however you like, including the meat. If you like big chunks or small bite sized ones, it won’t make a difference in the way it will taste.


  • Calories: 491
  • Saturated Fat: 5
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