A Hearty Beef Stew with Red Onions and Ale. Comfort Food Done Right
There’s something special about a rich, slow-cooked beef stew, especially when red onions and a splash of ale come into play. The deep flavours, tender chunks of beef, and the sweetness from the onions always make this dish a favourite in my kitchen when the weather turns chilly. It takes a bit of patience, but the results are super worth it. Perfect for sharing with family or piling into a bowl after a long day.
Using red onions gives a lovely sweetness that balances the malty, robust notes from the ale. This stew doesn’t require you to be a pro cook or splash out on fancy equipment. It’s all about taking simple, classic ingredients and making the most of all their flavour as they gently bubble away. This is honestly one of those meals that make the house smell fantastic for hours.
What Makes This Beef Stew a Winner
- Tender, melt-in-your-mouth beef. Slow cooking transforms tough cuts into something genuinely satisfying.
- Depth of flavour from ale. A decent ale gives the sauce some real complexity; nothing too fancy, just a regular British ale works nicely.
- Sweeter, softer onions. Red onions cook down to add a subtle sweetness and gorgeous colour.
- No tricky techniques needed. A bit of searing and plenty of time does most of the work for you.
- Packed with veg. Carrots and parsnips give some balance and make the whole meal feel a bit more wholesome.
Ingredients You’ll Need
Gather these before you get started for a smooth, stress-free cooking session:
- 2 tbsp plain flour
- 800g stewing beef (like chuck or braising steak), cut into chunks
- 2 tbsp vegetable oil
- 3 large red onions, sliced into wedges
- 2 garlic cloves, crushed
- 2 medium carrots, chopped
- 2 parsnips, chopped (optional, but really tasty)
- 500ml ale (something like Newcastle Brown or Old Speckled Hen works great)
- 600ml beef stock
- 1 tbsp tomato purée
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp dried
- Salt and black pepper, to taste
- Chopped parsley, for serving (if you fancy)
How to Make Hearty Beef Stew with Red Onions and Ale
1. Getting prepped
Start by seasoning the flour with a generous pinch of salt and pepper. Toss the beef in the flour so each piece gets a light coating. This step helps give the stew a lovely thick sauce later on. Get all the veggies prepped before you begin; it’ll make everything run so much smoother.
2. Browning the beef
Heat the oil in a large, heavy saucepan or casserole over medium-high heat. Add the beef in batches, browning the pieces all over. Don’t crowd the pan, or you won’t get that tasty crust. Once done, set the beef aside on a plate.
3. Softening the red onions
Reduce the heat to medium and add a splash more oil if needed. Toss in the red onions and cook, stirring, for about 8 minutes. The onions should soften and pick up a bit of colour. Don’t rush this step; you want them sweet and silky.
4. Building layers of flavour
Add the garlic, carrots, and parsnips, stirring for a minute so it all gets a turn in the hot pot. Stir in the tomato purée and let it cook out for a minute, then pour in the ale. The mixture will bubble up rapidly, so scrape up any tasty browned bits from the bottom of the pan to lock in extra flavour.
5. Making it stew
Add the beef back to the pan, then pour in the beef stock. Toss in the bay leaf and thyme. Give everything a good stir, bring to a simmer, then cover with a lid. Keep it gently simmering on the hob or pop it in the oven at 150°C (fan 130°C, gas mark 2) for around 2½ hours. The beef will go lovely and tender, and the sauce thickens to perfection.
6. Finishing up
Once the beef is fork-tender and the sauce has thickened, check for seasoning and adjust with salt and pepper as needed. Remove the bay leaf and thyme sprigs, then finish with a sprinkle of chopped parsley if you want a fresh touch.
Handy Tips & Tasty Tweaks
- Swap parsnips for potatoes if you have those on hand, or add a handful of mushrooms for something earthier.
- If you prefer a thicker stew, take the lid off for the last 30 minutes and let it reduce a bit further.
- Leftovers taste even better the next day, so don’t be shy about making a double batch for easy lunches.
- This recipe freezes beautifully. Just cool completely before freezing in portions.
- Try adding a dash of Worcestershire sauce or a teaspoon of English mustard for extra depth in the stew’s flavour profile.
- If you’re out of ale, a good stout or even a splash of red wine can mix it up. Just avoid anything overly hoppy or bitter; you want to let the beef and onions shine.
Quick Questions and Straightforward Answers
Q: Can I use a slow cooker for this recipe?
Absolutely. Brown the beef and soften the onions as normal, then pile everything into the slow cooker and cook on low for 7 to 8 hours or high for 4 to 5.
Q: Which ale works best for beef stew?
I find a normal brown, amber or mild ale gives great flavour. Avoid anything too hoppy or bitter; classic British ales or even a stout are perfect for richer sauce.
Q: Can I make this ahead of time?
Yes, and that’s actually a great move. The flavours grow even more after a night in the fridge, giving you an even tastier stew the next day.
Share Your Stew Stories
If you end up making this beef stew, don’t forget to let me know how it went. I always enjoy hearing about new twists or clever sides people add. Whether you serve it with creamy mash, crusty bread, or just tuck into a bowl by the fire, this is proper comfort food that never goes out of style.