British Braised Beef with Ale
British Braised Beef with Ale is a hearty, slow-cooked stew originating from the United Kingdom, where tender chunks of beef are simmered in a rich, dark ale-based gravy. The dish typically features beef chuck or shin, onions, carrots, celery, and herbs like thyme and bay leaf, all cooked low and slow until the meat is fall-apart tender. It's a classic pub comfort food, often served with creamy mashed potatoes or crusty bread.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, with some carbohydrates from the ale, vegetables, and any added flour for thickening. A typical serving provides a good source of iron, zinc, and B vitamins, with a rough calorie ballpark of 400-600 calories per generous portion, depending on cuts of meat and added fats.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 20 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Potassium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 7 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 8 mg |
| Phosphorus | 280 mg |
| Selenium | 35 µg |
| Vitamin B6 | 0.6 mg |
Per 1 typical serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects Britain's long history of using ale in cooking, dating back centuries when beer was a safer alternative to water and added depth to stews. Nutritionally, the slow braising process helps break down tough connective tissues in the beef, making nutrients more bioavailable while creating a deeply flavorful, satisfying meal that's become a symbol of rustic British cuisine.
