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Beef and Ale Stew with Wild Mushrooms and Thyme
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 8 ounces mixed wild mushrooms, quartered
  • 1 1/2 cups ale
  • 2 cups beef broth
  • 4 sprigs fresh thyme
  • 2 carrots, sliced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Pat the beef dry and toss it with the flour, salt, and pepper until evenly coated.
  • Heat the oil in a Dutch oven over medium heat. Brown the beef in two batches, then set it aside on a plate.
  • Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for one minute more.
  • Add the mushrooms and cook until they start to release their liquid and brown slightly.
  • Pour in the ale and scrape the bottom of the pot to loosen any browned bits.
  • Return the beef to the pot along with the beef broth, carrots, and thyme sprigs.
  • Bring the mixture to a simmer, then cover and transfer to a 325°F oven. Cook for 2 hours until the beef is tender.
  • Remove the thyme stems before serving.

Notes

If the gravy seems thin after cooking, remove the lid for the last 20 minutes so it can reduce. Leftovers taste even better the next day because the thyme has more time to infuse the broth. Serve with mashed potatoes or thick slices of bread to soak up the gravy.
Course: Main Course
Cuisine: British
Equipment: Dutch Oven, Cutting Board, Knife