Насыщенное Абердин Ангус Эль — сытный шотландский классический рецепт
(Rich Aberdeen Angus Ale Stew – A Hearty Scottish Classic)
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май 13, 2025
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Ингредиенты
-
800 grams Грудинка говядины Aberdeen Angus
(Cut into 2-inch chunks; use good-quality Angus beef for rich flavor.)
-
500 ml Шотландский светлый эль
(A full-bodied pale ale, preferably local Scottish beer.)
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3 medium Морковь
(Peeled and sliced diagonally.)
-
2 stalks Стебли сельдерея
(Нарезанный.)
-
2 medium Жёлтый лук
(Нарезанный.)
-
3 cloves Чесночные зубчики
(Измельченный.)
-
750 ml Говяжий бульон
(Use homemade or good-quality beef stock.)
-
4 medium Картофель
(Cut into 1-inch chunks; best with waxy potatoes.)
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2 tablespoons Томатная паста
(Adds richness and depth.)
-
3 sprigs Свежий тимьян
(Or 1 teaspoon dried thyme.)
Лавровые листья, 2
-
3 tablespoons Мука универсальная
(For dredging beef to thicken stew.)
Соль, to taste
Молотый черный перец, to taste
-
3 tablespoons Растительное масло
(For browning beef.)
-
2 tablespoons Свежая петрушка
(Рубленый, для украшения.)
(Cut into 2-inch chunks; use good-quality Angus beef for rich flavor.)
(A full-bodied pale ale, preferably local Scottish beer.)
(Peeled and sliced diagonally.)
(Нарезанный.)
(Нарезанный.)
(Измельченный.)
(Use homemade or good-quality beef stock.)
(Cut into 1-inch chunks; best with waxy potatoes.)
(Adds richness and depth.)
(Or 1 teaspoon dried thyme.)
(For dredging beef to thicken stew.)
(For browning beef.)
(Рубленый, для украшения.)
Питательная ценность
- Порции: 4
- Размер порции: 1 bowl (approx. 350g)
- Calories: 610 kcal
- Carbohydrates: 38 g
- Protein: 55 g
- Fat: 28 g
- Fiber: 6 g
- Sugar: 7 g
- Sodium: 710 mg
- Cholesterol: 110 mg
- Calcium: 70 mg
- Iron: 6.8 mg
Инструкции
-
1 - Prepare beef and vegetables:
Cut Aberdeen Angus beef into chunks. Peel and chop carrots, celery, onions, garlic, and potatoes.
-
2 - Dredge beef in flour:
Lightly coat beef chunks with all-purpose flour. This helps thicken the stew during cooking.
-
3 - Brown the Beef:
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches until all sides are seared. Remove and set aside.
-
4 - Sauté Aromatics:
Lower the heat to medium. In the same pot, add onions, carrots, celery and garlic. Cook, stirring, until softened and fragrant, about 5-7 minutes.
-
5 - Add tomato paste and deglaze:
Stir in tomato paste and cook for 1-2 minutes. Pour in the Scottish pale ale, scraping the bottom to loosen browned bits.
-
6 - Simmer with beef and stock:
Return browned beef to pot. Add beef stock, thyme, and bay leaves. Bring stew to a gentle simmer.
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7 - Slow cook the stew:
Cover and cook over low heat or in a 150°C (300°F) oven until beef is tender, about 2 hours.
-
8 - Add potatoes and finish cooking:
Add potatoes to the stew and continue simmering uncovered until potatoes are tender and stew thickens, about 15 minutes.
-
9 - Season and Garnish:
Adjust salt and pepper to taste. Remove thyme sprigs and bay leaves. Garnish with fresh parsley before serving.
Cut Aberdeen Angus beef into chunks. Peel and chop carrots, celery, onions, garlic, and potatoes.
Lightly coat beef chunks with all-purpose flour. This helps thicken the stew during cooking.
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches until all sides are seared. Remove and set aside.
Lower the heat to medium. In the same pot, add onions, carrots, celery and garlic. Cook, stirring, until softened and fragrant, about 5-7 minutes.
Stir in tomato paste and cook for 1-2 minutes. Pour in the Scottish pale ale, scraping the bottom to loosen browned bits.
Return browned beef to pot. Add beef stock, thyme, and bay leaves. Bring stew to a gentle simmer.
Cover and cook over low heat or in a 150°C (300°F) oven until beef is tender, about 2 hours.
Add potatoes to the stew and continue simmering uncovered until potatoes are tender and stew thickens, about 15 minutes.
Adjust salt and pepper to taste. Remove thyme sprigs and bay leaves. Garnish with fresh parsley before serving.
Подробнее о: Насыщенное Абердин Ангус Эль — сытный шотландский классический рецепт
Aberdeen Angus Ale Stew
Aberdeen Angus Ale Stew is a soulful dish embodying the warmth of traditional Scottish cuisine. This stew uses Angus beef, renowned worldwide for its marbling and tenderness, paired with a distinctive Scottish pale ale that infuses the meat and broth with fragrant, malty flavors. Root vegetables like carrots, celery, and potatoes provide natural sweetness and hearty texture, soaking up the robust gravy resulting from slow simmering.
Historically, stews have been central to Scottish sustenance, especially suited to the chilly climate—the gentle cooking method tenderizes tougher cuts of meat and creates deeply satisfying meals among the highlands. Incorporating local ales adds character and reflects Scotland's famous brewing heritage.
Cooking this stew requires patience, as the slow cooking transforms simple ingredients into a complex, comforting centerpiece perfect for family meals or gatherings during colder months. The addition of tomato paste enhances depth, while herbs like thyme accentuate earthiness.
Tips:
- Use quality Aberdeen Angus beef for the best flavor and texture.
- Browning meat well before stewing contributes robust taste.
- Home-brewed or locally sourced Scottish ale elevates authenticity.
- This stew freezes well, making it ideal for meal planning.
Enjoy sipping or pairing it with a crusty soda bread to soak up the lovely gravy. Aberdeen Angus Ale Stew not only nourishes the body but offers a connection to Scotland's culinary roots and rich flavors.
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