Welsh Beef and Ale Stew

Large Pot, Knife & Cutting Board

10

10

Welsh

Welsh, Beef, Ale, Stew, Comforting

lunch, dinner

1

500g beef chuck steak, cubed

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme leaves

1 teaspoon smoked paprika powder

2 tablespoons tomato paste

500ml dark ale beer

500ml beef stock

2 carrots, diced

2 potatoes, diced

Heat the olive oil in a large pot over medium heat. Add the cubed beef and cook until browned on all sides. Remove from the pot and set aside.

Add the onion to the pot and cook until softened. Add the garlic and cook for an additional minute. Stir in the thyme leaves and smoked paprika powder until fragrant. Add the tomato paste and stir until combined.

Pour in the dark ale beer and beef stock into the pot and bring to a boil. Reduce heat to low and add back in the cooked beef cubes along with the carrots and potatoes. Simmer for 1 ½ hours or until beef is tender. Serve hot with crusty bread or mashed potatoes if desired.

Calories – 567; Fat – 22g; Carbohydrates – 24g; Protein – 56g; Sodium – 843mg List of

This traditional Welsh Beef & Ale Stew is a comforting dish that will please everyone! Tender beef cubes are simmered in dark ale beer with vegetables for a delicious stew that can be served with crusty bread or mashed potatoes for an extra special treat!

4

Cennin, or leeks, are an important ingredient in Welsh cuisine and are often used in soups and stews.