Gordon Ramsay’s Beef and Ale Stew is a dish that has become a cherished recipe in my home, especially during the colder months.
It’s a hearty, comforting stew that combines tender chunks of beef with the rich, deep flavors of ale, slow-cooked to perfection with a medley of vegetables.
Ramsay, known for his culinary excellence, brings a level of sophistication to this traditional stew, making it not just a meal but an experience.
His approach to cooking, which emphasizes the use of quality ingredients and attention to detail, ensures that this beef and ale stew is flavorful, rich, and satisfying.
What Goes Best with Gordon Ramsay Beef And Ale Stew
This robust stew pairs wonderfully with sides that can soak up the delicious, gravy-like sauce. My go-to is a creamy mash of potatoes, which complements the richness of the stew perfectly.
For a lighter option, a crusty loaf of bread does wonders for mopping up the sauce.
A side of steamed green vegetables, such as broccoli or green beans, adds a pop of color and a slight crunch to contrast the tenderness of the stewed beef.
Ingredients
To prepare Gordon Ramsay’s Beef and Ale Stew, you’ll need:
- 1 kg beef chuck, cut into large cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 500 ml dark ale or stout
- 500 ml beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- A few sprigs of fresh thyme
- 2 tablespoons all-purpose flour (optional, for thickening)
How to Prepare Gordon Ramsay Beef And Ale Stew
- Season and Brown the Beef: Season the beef chunks generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning them on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes.
- Deglaze the Pot: Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to the stew.
- Simmer the Stew: Return the beef to the pot. Add the beef stock, tomato paste, bay leaves, and thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for about 2-3 hours, or until the beef is tender.
- Thicken the Stew: If desired, thicken the stew by mixing the flour with a little water to form a paste, then stir it into the stew. Simmer for an additional 10 minutes, stirring occasionally.
Gordon Ramsay Beef And Ale Stew
Ingredients
- 1 kg beef chuck cut into large cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions chopped
- 2 cloves of garlic minced
- 2 carrots peeled and chopped
- 2 stalks of celery chopped
- 500 ml dark ale or stout
- 500 ml beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- A few sprigs of fresh thyme
- 2 tablespoons all-purpose flour optional, for thickening
Instructions
- Season and Brown the Beef: Season the beef chunks generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning them on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes.
- Deglaze the Pot: Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to the stew.
- Simmer the Stew: Return the beef to the pot. Add the beef stock, tomato paste, bay leaves, and thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for about 2-3 hours, or until the beef is tender.
- Thicken the Stew: If desired, thicken the stew by mixing the flour with a little water to form a paste, then stir it into the stew. Simmer for an additional 10 minutes, stirring occasionally.
Notes
What if I don't want to use alcohol? You can substitute the ale with additional beef stock, though the stew will have a slightly different flavor profile.
How to Serve Gordon Ramsay Beef And Ale Stew
Ladle the stew into deep bowls, ensuring there’s a good mix of meat, vegetables, and sauce in each serving. Serve with your choice of mashed potatoes, crusty bread, or steamed vegetables on the side.
How to Reheat Gordon Ramsay Beef And Ale Stew
- Microwave: Place a serving of the stew in a microwave-safe container and cover. Heat on medium power for 2-3 minutes, stirring halfway through.
- Oven: Preheat the oven to 160°C (320°F). Transfer the stew to an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Stovetop: Reheat the stew in a pot over medium heat, stirring occasionally, until hot. Add a splash of water or beef stock if the stew has thickened too much.
How to Store Leftovers of Gordon Ramsay Beef And Ale Stew
Store leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Beef And Ale Stew
- Can I use a different type of beer? Yes, while dark ale or stout is recommended for its depth of flavor, you can use other types of beer based on your preference.
- What if I don’t want to use alcohol? You can substitute the ale with additional beef stock, though the stew will have a slightly different flavor profile.
Nutritional Information
A serving of Gordon Ramsay’s Beef and Ale Stew is rich in protein and full of flavor. While the exact nutritional content depends on the specific ingredients used, a general estimate per serving is approximately:
- Calories: 400-500
- Fat: 20-25g
- Saturated Fat: 8-10g
- Carbohydrates: 20-30g
- Fiber: 3-5g
- Protein: 30-40g
- Sodium: 300-400mg
This stew is undoubtedly hearty and can be part of a balanced diet when served with appropriate side dishes. Its high protein content makes it a satisfying meal, perfect for refueling on a cold day or after a long day’s work.
