Beer Recipes

Two Rivers Steak and Ale Stew

This hearty, slow-cooked stew is easy to throw together and most importantly for the guys, creates very little washing up.


•3-4 tbsp cooking oil

•2 onions, peeled and roughly diced

•2 carrots, peeled and sliced

•2 celery sticks, cut into large pieces

•1 tin, 400g good-quality plum tomatoes

•1 tbsp flour

•500g diced braising beef

•1 Bottle 500ml Two Rivers Hares Hopping or Denver Diamond real ale or Porters Pride

•Salt and freshly ground black pepper to taste

•2 fresh bay leaves

•2 sprigs fresh thyme

•½ tsp cayenne pepper (to season the flour)

For those that can’t be bothered with being a Master Chef, you can leave out the last three ingredients, but it won’t be quite as tasty.


1. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4-5 minutes, or until softened but not browned.

2. Add the plum tomatoes, crushed black peppercorns, bay leaves and thyme and continue to cook, stirring regularly, for 3-4 minutes.

3. Stir in the seasoned flour and continue to cook for 2-3 minutes.

4. Add the beef to the vegetable mixture, then pour in (including the yeast sediment) the Two Rivers Hares Hopping, Denver Diamond real ale or for a good rich taste Porters Pride and bring the mixture to the boil.

5. Either reduce the heat until the mixture is simmering and simmer gently for 3 hours, stirring every 20-30 minutes, until the beef is tender enough to be cut with a spoon, or move to the oven and cook slowly for 3 hours on 190°C/375°F/gas 5 stirring ocassionally.

6. Serve the beef and ale stew either, in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables especially steamed, chopped and buttered kale (available in Winter and really tasty).

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