Riverford Wicked Leeks
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Print Beef slow cooked in ale

This melting, flavourful beef stew needs a long time in the oven, but hardly any attention. The ale gives it a real depth of flavour and you don't have to be precise with your veg – try parsnips, sweet potato and squash as alternatives or additions to carrots. This slow-cook recipe's great with a robust, earthy mash – try parsnip or celeriac and potato.


  • 2 tbsp seasoned plain flour
  • 500g diced beef, suitable for stewing
  • 4 slices streaky bacon, cut into small pieces
  • 4 medium carrots, peeled & cut into chunks
  • 200g mushrooms
  • 8 shallots, peeled & left whole
  • 2 bay leaves
  • Sprig of thyme
  • 300ml dark ale


  1. Preheat the oven to 140°C/Gas 1.
  2. Place the flour in a large bowl. Toss the diced beef, bacon, carrots, mushrooms and shallots in the flour and arrange in a casserole. Sit the bay leaves and thyme on top and pour in the ale.
  3. Place the casserole over a medium heat and bring to a simmer then pop on a tightly fitting lid before transferring to the oven. Leave to cook slowly and gently for 3 hours, stirring occasionally - this allows the meat to become tender and gelatinous.
  4. Check the liquid level occasionally; add a little more ale if needed and remove the lid for the final hour if there’s too much liquid. Discard the herbs before serving.
want to cook with fresh ingredients? try one of our award winning veg boxes