This recipe takes a classic British dish, steak and ale pie, and makes it crustless. It’s quick, easy, and goes well served over mashed potatoes or mashed rutabagas. This is one of our favorite recipe to make with Thousand Hills stew beef.
On the Ingredients
- Ale is the oldest type of beer and people have been drinking it since antiquity. Ale uses a warm-temperature fermentation that takes a relatively short period to brew. It also uses top-fermenting yeasts.
Beef with Amber Ale Gravy
4
servings10
minutes25
minutes35
minutesThis recipe takes a classic British dish, steak and ale pie, and makes it crustless. It’s quick, easy, and goes well served over mashed potatoes or mashed rutabagas. This is one of our favorite recipe to make with Thousand Hills stew beef.
Ingredients
1 lb stew beef
1 tbsp olive oil
2 cloves of garlic (minced)
1 large yellow onion (chopped)
3 large carrots (peeled and chopped)
1 celery stalks (chopped)
2 bay leafs
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 cups of beef stock
2 cups amber ale
1 tbsp potato starch
1 tbsp tomato paste
1 lb crimini mushrooms
salt and pepper to taste
- Optional
mashed potatoes or rutabagas to accompany
Directions
- Heat a large skillet over medium heat and add olive oil.
- Add the onion, celery, and garlic and sauté for a few minutes until the onions begin to soften.
- Add the carrots, mushrooms, and herbs and sauté for another couple of minutes.
- Add the amber ale and tomato paste, stirring to mix them thoroughly—salt and pepper to taste.
- Add the beef and beef broth. Make a slurry with the potato starch and a little water or broth. Add it to the mixture.
- Simmer for 15-20 minutes, or until the carrots are tender. Serve over mashed potatoes or rutabagas.
