Good afternoon here me will give you a recipe brown ale beef stew which is delicious The way making it is very very easy. You just need to be careful to get results from brown ale beef stew which has aroma and taste that can evoke our tastes.

So that the result of brown ale beef stew, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare brown ale beef stew the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings used in make

1. Prepare 900 g beef blade
2. Prepare 1 heap tbsp all-purpose flour
3. Prepare 3 medium carrots, peeled and chopped into large chunks
4. Prepare 3 celery sticks, roughly chopped
5. Prepare 250 g white or brown mushrooms, quartered
6. Prepare 2 cloves garlic, finely chopped
7. Prepare 1 bottle Newcastle brown ale
8. Take 6 thyme sprigs
9. Prepare 6 cups beef stock
10. Prepare 1/4 cup Worcestershire sauce
11. Use 4 medium waxy potatoes, peeled and cut into eighths

Reserve the remaining ¼ cup of beef stock. Heat a large dutch oven over medium low to medium heat (you will need to find the browning sweet spot). Working in batches brown the beef well. Be careful not to overcrowd the pan.

Steps to make Brown ale beef stew:

1. Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated.
2. Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate.
3. Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes.
4. Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours.
5. Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme.
6. Done and ready to serve!

If you get a big puddle of liquid in your pan, it's overcrowded. Aged for two years in oak barrels, this Flemish-style oud bruin (old brown ale) walks the line between sweet and sour, and tastes like a combination of brown ale and burgundy wine. Add to that its hints of plum, black cherry, and brown sugar, and it's the perfect base—and accompaniment—for this hearty beef stew. Brown ales also give veggie stews a nice layer of savory-sweetness, though we'd avoid the "nut brown" ales as they are often too sweet and syrupy for these purposes. Try Brooklyn Brewery's brown ale or the Saranac brown ale.

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