Green chilli, beef and ale stew

Green chilli, beef and ale stew


55 people made this

About this recipe: This is a beef stew with a kick - flavoured with loads of green jalapeno chillies and your favourite ale. For a little less kick, use fewer jalapenos, or substitute with a milder green chilli. Serve with rice or crusty bread and salad for a gorgeous winter meal.


Serves: 9 

  • 4 tablespoons vegetable oil
  • 1.25kg beef stewing steak, cut into cubes
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 (400g) tins whole plum tomatoes, with juice
  • 1 (220g) jar jalapeno chillies, drained and chopped
  • 330ml bottle beer
  • 250ml beef stock
  • 2 teaspoons dried oregano, crushed
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste

Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

  1. In a casserole, heat oil over medium heat until hot, but not smoking. Pat the beef dry with kitchen paper and brown in batches, transferring the beef with a slotted spoon to a bowl as they are done.
  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  3. Return beef to the pot with any juices in the bowl and add the tomatoes with juice, chillies, beer, beef stock, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.
  4. Bring to the boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

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