Beef and ale stew

Jamie oliver beef stew

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  • 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.


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