Go Back
Beef and Ale Stew with Leeks and Celery Root
Print Recipe Pin Recipe
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Chef's Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 leeks, white and light green parts sliced into half-moons
  • 1 large celery root, peeled and cut into 1-inch cubes
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups ale
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 6-8 minutes total. Remove the beef to a plate.
  • Lower the heat to medium. Add the leeks and carrots to the pot and cook until the leeks soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Sprinkle the flour over the vegetables and stir for 1 minute to coat everything. Pour in the ale and beef broth, scraping the bottom of the pot to release any browned bits.
  • Return the beef to the pot along with the celery root, thyme sprigs, and bay leaves. Season with salt and black pepper. Bring the mixture to a simmer.
  • Cover the Dutch oven and transfer it to a 325°F oven. Cook for 2 hours, or until the beef is tender and the celery root is cooked through. Remove the thyme sprigs and bay leaves before serving.

Notes

Celery root can brown quickly after peeling, so cut it right before adding it to the pot. If the broth tastes too bitter from the ale, stir in a small pinch of sugar at the end. Leftovers thicken as they sit, so add a splash of broth when reheating. This stew pairs well with crusty bread for dipping.
Course: Main Course
Cuisine: British
Equipment: Dutch Oven, Cutting Board, Chef's Knife