Gordon Ramsay Beef And Ale Stew

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.

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

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.