Roast beef in ale
6 servings
150 minutes
Beef stew in ale is a traditional Scottish dish that combines the rich flavor of meat with the aroma of dark ale. Historically, this recipe originated in a region where ale was an integral part of cuisine. The slow-cooked beef becomes incredibly tender, while caramelized onions, bacon, and spices add a deep and rich flavor. Ale adds a slight bitterness and enhances the meaty aroma, creating a unique balance. This dish is perfect for a cozy family dinner during the cold season. It is served with bread that can be dipped into the thick, rich sauce. Such stew warms the soul and transports you to Scotland's stone castles and green hills.
1
Cut the beef into pieces, season with salt and pepper, and coat in flour.
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 0.5 glass
2
Melt 2 tbsp of butter in a pot over high heat. Fry the beef pieces for about 8 minutes. Place the fried pieces on a plate.
- Unsalted butter: 4 tablespoons
- Beef tenderloin: 1 kg
3
Then finely chop the bacon and melt it in the same pan. Add the remaining butter, minced garlic, and thinly sliced onion. Cook for about 30 minutes, then pour in half of the ale and cook for about 4 minutes, scraping up any stuck bits from the bottom.
- Bacon: 4 pieces
- Unsalted butter: 4 tablespoons
- Garlic: 6 cloves
- Onion: 3 heads
- Dark ale: 2 glasss
4
Return the roasted beef to the pan, pour in the remaining ale and broth, add sugar, vinegar, thyme, chopped parsley and tarragon, bay leaf, thinly sliced carrot, salt and pepper. Reduce heat and simmer for 1 1/2 hours. Serve with bread.
- Beef tenderloin: 1 kg
- Dark ale: 2 glasss
- Beef stock: 1 glass
- Brown sugar: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Wild thyme: 3 stems
- Parsley: 3 stems
- Tarragon: 2 stems
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- White bread: to taste