This low FODMAP recipe proves that you can still pack lots of flavour into a stew without using onions or stock. A dark ale or stout works best, for example Newcastle Brown Ale or Guinness. The main difference between a light beer and a dark beer such as an ale or porter is the type of malt used, for example a chocolate malt. The malted barley is roasted which adds the colour and distinctive flavour (one of my brothers has a brewery!) The Monash app states that beer is OK, so I think the use of dark beer to effectively replace stock would be absolutely fine FODMAP-wise. The tomato purée and balsamic vinegar really help to balance the flavours in this dish. Like the Beef and Red Wine Casserole there is a tablespoon of normal flour in the recipe which is fine when used in small quantities (the recipe should give 4 generous portions). Even though it’s still winter I used fresh herbs from our garden and this really lifts the dish to a whole new level. If you have space outside I’d definitely recommend investing in a few decent sized herb plants from your local garden centre, with little or no maintenance they should keep you going for years.
For more dinner ideas, have a look through my low FODMAP main meals section.
- 2 tablespoons vegetable oil (I use rapeseed oil)
- 600g stewing steak, diced
- 1 tablespoon plain flour
- Salt and pepper to season
- 3 medium carrots (approx 300g) cut into large chunks
- 2 medium parsnips (approx 300g) cut into large chunks
- ½ a celeriac (approx 150g) cut into chunks
- 500ml dark beer
- 1 heaped tablespoon tomato purée
- 1 tablespoon balsamic vinegar
- 2 teaspoons English mustard
- 2 sprigs rosemary
- 4 sprigs thyme
- Pre-heat the oven to 150 degrees C (fan oven)
- Place the stewing steak, flour, a good pinch of salt and pepper in a bowl and thoroughly coat the meat with the flour
- Heat the oil in a large frying pan and brown the meat, you will probably need to do this in two batches
- Transfer the browned meat to a casserole dish and add all the vegetables
- Pour the beer into the frying pan and use a wooden spoon to scrape and de-glaze the pan, then add the tomato purée, mustard and balsamic vinegar and mix together
- Pour the mixture into the casserole dish, add the herbs and put a tight fitting lid on
- Cook in the oven for 2½ hours checking it half way through and adding more water if required (I find it needs about 150ml extra water)
- I like to serve with baked potatoes to make good use of the oven being on
- Freeze any leftovers for another day
Another delicious recipe! I was surprised at how flavoursome this was without onions, garlic or stock and actually a whole lot more straightforward. Would make it even if I wasn’t going for low fodmap.
Thanks for the feedback Julie, I’m really glad to hear you enjoyed it!
Hope you don’t mind me asking a question this way.
I am a Coeliac and IBS, I am just starting the Fodmap elimination diet and I am wondering is this recipe suitable for someone with Coeliac. I am not sure about the beer.
Thank you
Hi Jeanette, the dark beers I’ve suggested wouldn’t be gluten free so it’s not a suitable recipe for someone with coeliac disease. You can get gluten free beer but I’ve only ever seen light/lager style ones and I don’t think they would be very good for this recipe. Try the beef in red wine recipe instead http://cooklowfodmap.com/beef-and-red-wine-casserole/ but substitute the plain flour with cornflour (mix a tablespoon of cornflour with some water to make a paste then gradually stir it into the casserole near the end of cooking to thicken the sauce as desired). Best wishes, Louisa
wow, that look delicious, thanks for posting up this recipe, looks quite simple to make to. Thanks
Simon
Hi Simon, you should definitely give it a go, hope you enjoy it!
Thank you for this lovely recipe, it was absolutely delicious, I used millet flour instead of ordinary flour as I didn’t want to risk it and it thickened up just fine. Thank you very much
Thanks Claire, I’m really pleased to hear you enjoyed it 🙂
This was the tastiest beef and ale stew I have come across. My kids loved it too, a big hit!
Thanks for the feedback Tracey-Anne, I’m really pleased to hear you all enjoyed it!
Made this yesterday, had it cooking for quite a few hours, turned the temperature down to about 100 instead of 150 after about an hour and a half of cooking on 150, meat came out so soft and tender.
Tasted amazing! I had it with mash.
And forgot to say my 6 year old loved it too and asked if I could make it again today 🙂 but today I’m trying your thai green curry!
Hi Iona, I’m really pleased to hear that you enjoyed it and that your 6 yr old did too is pretty good going! Hope the Thai curry was good 🙂