Home
Recipes
One pots
Beef and ale stew with parsnips

An oval casserole dish filled with a slow cooked beef and parsnip stew with a side of mashed potato

Beef and ale stew with parsnips

Name: Beef and ale stew with parsnips
Total time: 3 h 40 min
Yield: Serves 4
Ingredients: 1kg shin of beef cubed; 2 tbsp plain flour; 2 tbsp sunflower oil; 2 onions finely chopped; 1 stick celery finely chopped; 500g parsnips chunkily diced; 2 cloves garlic chopped; 1 tbsp tomato purée; 2 bay leaves; 500ml bottle ale; 750ml chicken stock; flat-leaf parsley to serve; mashed potato to serve

Adam Bush

Published: December 22, 2021 at 10:09 AM

Save recipe

Serves 4

Easy

Total time: 3 hrs and 40 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This hearty stew pairs beef shin with parsnips and ale. Serve with creamy mash on the side for a warming winter dinner

Skip to ingredients

Alternatives

Complete the dish

Make this beef, ale and parsnip stew, then check out our beef stew with dumplings, beef and Guinness stew, slow cooker beef stew, beef stifado, beef bourguignon and more comforting stew recipes.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

Ingredients

Nutrition

1kg shin of beef

cubed
2 tbsp plain flour
2 tbsp sunflower oil
2 onions

finely chopped
1 stick celery

finely chopped
500g parsnips

chunkily diced
2 cloves garlic

chopped
1 tbsp tomato purée
2 bay leaves
500ml bottle ale
750ml chicken stock
flat-leaf parsley

to serve
mashed potato

to serve

Nutrition: per serving

kcal587
fat22.8g
saturates7g
carbs29.4g
sugars13g
fibre9.6g
protein55.2g
salt1.3g

Method

step 1

Toss the cubed shin of beef with well-seasoned plain flour. Heat the sunflower oil in a large casserole and brown the beef, in batches, for 3-4 minutes on each side until really golden brown, then scoop out onto a plate. Add the onions, celery and parsnips with a pinch of salt, and cook for 10 minutes. Add the garlic, tomato purée and bay leaves, and cook for 2 minutes before pouring in the ale and chicken stock.
step 2

Return the beef to the pan, season and bring to the boil. Reduce to a simmer, put on a lid and cook for 1 hour 30 minutes before removing the lid to cook for a further 1 hour 30 minutes. The meat should be meltingly tender and the sauce reduced – if not, cook for another 15 minutes. Sprinkle over a handful of chopped flat-leaf parsley and serve with mashed potato.

Find our best casserole recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue