Pub Recipe

Prep and dredge

Pat the beef cubes dry with paper towels. In a large bowl, combine the flour, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the beef in the flour mixture until lightly coated; shake off excess.

Brown the beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and butter. When shimmering and butter foams, add beef in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pot and cook until softened and beginning to color, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly.

Deglaze with ale

Pour in the brown ale and use a wooden spoon to scrape any browned bits from the bottom of the pot (these add flavor). Let the beer simmer 2–3 minutes to reduce slightly.

Build the braise

Return the browned beef and any accumulated juices to the pot. Add the carrots, potatoes, mushrooms, beef stock, Worcestershire sauce, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Tuck in the thyme sprigs and bay leaves. Bring to a gentle simmer.

Braise slowly

Cover the pot partially (lid slightly ajar) and reduce heat to maintain a low simmer. Cook until the beef is fork-tender and vegetables are cooked through, 1 hour 30 minutes to 1 hour 45 minutes. Stir occasionally and check liquid level; add up to 1/4 cup water or stock if it looks too dry.

Finish and thicken

Remove thyme sprigs and bay leaves. In a small bowl, whisk the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering stew and simmer 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped parsley.

Serve

Ladle the ale-braised beef and vegetables over buttery mashed potatoes or alongside crusty bread. Offer mustard and pickles on the side for a classic pub-style finish.

If you choose to make quick pickled onions for serving, thinly slice 1/2 cup red onion and place in a jar. Bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt to a simmer to dissolve sugar/salt. Pour hot brine over onions, cool to room temperature, then refrigerate at least 30 minutes before serving.