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Beef Stew with Horseradish Mustard and Ale

Scott Phillips

Servings: 6 to 8

This hearty stew calls for some nice, toasted crusty bread.


  • 2 Tbs. olive oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 lb. beef brisket, cut into 1-inch cubes
  • 1/2 cup chopped shallot
  • 1 Tbs. finely chopped fresh rosemary
  • 1 Tbs. tomato paste
  • 1 Tbs. finely chopped garlic
  • 1/4 cup Maille Horseradish Dijon Mustard
  • 2 bottles brown ale, such as Newcastle
  • 1 quart low-sodium beef broth
  • 1 lb. peeled rutabaga, cut into 1-inch pieces
  • 1 lb. carrots, cut into 1-inch pieces
  • 1 lb. parsnips, cut into 1-inch pieces
  • 3 Tbs. unsalted butter, softened
  • 3 Tbs. all-purpose flour
  • 8 oz. green beans, cut into 1-1/2-inch pieces
  • 1 Tbs. finely chopped fresh flat-leaf parsley


  • Heat the oil in a 7- or 8-quart pot or Dutch oven over medium-high heat. Pat the meat dry and season generously with salt and pepper. Arrange about one-third of the beef cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate, and brown the remaining beef in two more batches, adding more oil if needed.
  • When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallot and rosemary, and sauté until the shallot begins to soften, about 2 minutes. Add the tomato paste, garlic, and mustard, stirring to incorporate, and sauté for another 30 seconds. Add 1/2 cup ale to the pot, stirring and scraping the bottom of the pot with a wooden spoon to dislodge the caramelized drippings. Add the remaining ale and the broth.
  • Return the meat to the pot and bring the stew to a boil. Lower the heat, cover, and continue to cook for about 1 hour, until the meat is tender. Add the rutabaga, carrots, and parsnips, and cook until the vegetables are tender, another 20 to 25 minutes.
  • In a small bowl, combine the butter and flour until fully blended. Add the mixture by the tablespoonful to the stew, and continue to cook until slightly thickened.
  • Add the green beans and cook for another 3 to 5 minutes, until crisp-tender. Season to taste with salt and pepper, stir in the parsley, and serve.


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