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Ale and Beef Stew Recipe

Make lots for a large Hogmanay gathering

3 hrs 30 mins


Serves 4-6

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ingredient icon Ingredients

You will need

  • 3 bay leaves
  • 500g quality diced beef
  • 500ml St Andrew's Ale (or similar)
  • 2 sticks celery, chopped
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 tbsp olive oil
  • 1 tbsp plain flour
  • 200g chopped tomatoes
  • Maldon salt
  • freshly ground black pepper


  • 1. Preheat the oven to 170C.

    2. Heat a casserole on a medium heat and add the oil. Add celery, onions and carrots and cook gently for 10 mins. Add the meat and flour and stir. Pour in the ale and tomatoes. Stir well and season with a little salt and plenty of pepper.

    3. Bring to the boil, put the lid on and place in the oven for 3 hours. Check half way to make sure it’s not drying out. Add a little ale or beef stock if it is.

    4. When cooked the meat should be completely tender. Remove the bay leaves to serve. Serve with spinach and potatoes.


    About this beef stew recipe

    This mouth-watering beef stew recipe pays homage to Scotland with the use of quality beef from Campells, as well as St. Andrews ale. We recommend using our diced Scotch Beef stewing steak which has been expertly cut from the chuck roll eye by our skilled butchers. Great care is taken to remove all excess fat and gristle, ensuring you are a left with nothing but quality beef.

    The real draw of this easy beef stew recipe is the resulting tenderness of the beef, due in no small part to the long, slow cooking method. Simmering the meat for 3 hours allows the meat to fully tenderise and the fats breaks down and imbues itself into the sauce for an even more indulgent flavour.

    This might just be our favourite beef stew recipe from Nick, and while he recommends preparing this as a Hogmanay treat, we’d contend that’s its perfect all year round. Other delicious stew recipes from this culinary maestro include a Mediterranean inspired Chorizo & Butter Bean Stew with Kale, and his show stopping Lamb Cutlets with Lamb Rissole & Scotch Broth Stew.