Ale

Ale is a light beer like pale ale. Stout is like Guinness. Stout gives a stronger flavour, more depth. Well that's my experience. Sound yummy. Dinner tommorow?

I'm not a grandad so I asked DH .....Stout and Ale

Both are delicious in beef pies.

All around to galens for tea tomorrow.

Galen I used to work in a country pub which served the most delicious steak and ale pies. The chef (he'd actually cooked for the Queen once) always used Guiness or mild, really anything dark will be ok.

Guinness not Guiness

I can recommend Adnams beer for cooking with meat. I made a delicious venison and gammon casserole with it and the SILs freaked out with delight!

Adnams Broadside, one of the most popular!

Don't think I get that one round here
Isn't Guinness quite bitter?
I used to live in the midlands where you could get M&B and I loved the the mild as a shandy.
Nothing like that down here!

The darker and richer the better

Well which was it? And was it tasty

I've got 'the bishop's finger'!

Ohhh is it sore?
Bishops finger will do in stew/ casserole or pie

Was it his middle one Galen?

No Grandads were harmed in the making of this pie/thread.

I made beef stew today infact and used some Bottingtons and it turned out very good! Of course I never leave out the Worcestershire.

What recipe do you use. I'm doing mine in the slow cooker tomorrow for tomorrow night.
I thought.
Braising steak
Onions
Ale
Stock
Celery
Carrots

What do you more expert cooks think?
Oh! I've got some mushrooms that need using, might chuck those in.

Chuck the mushrooms in towards the end, Galen as they don't need long to cook.

I'll be buying some braising steak tomorrow and a bottle of Adnams Broadside after reading this thread!

No recipe basicly the ingredients you listed.I used the crockpot.Also a couple of dried bay leaves,half beef broth and half beer. a small can of diced tomatoes,s&p,used garlic and EVOL to brown the meat and onions. Forgot to flour the meat so I added a little flour later to small amount of broth stirring it in. Oh,I also added a few small red skinned potatoes. Forgot to buy mushrooms. Don't forget the nice shake of Worchestershire!

Got four cans of Bottingtons.....what about some beer cheese soup?Yum!

Oh! I also add a slight spoonful of sugar in stews with tomatoes. X

Tomatoes eh? Sounds good. Would have put a fresh bay leaf in as a matter of course. Never used lea and perrins in a stew though. Sound interesting.
I never flour my meat, I use corn flour mixed with cold water instead as thickening at the end.

Beer cheese soup?

Just dropped in to the old Gargle & Trumpet for a quick yard-of-ale and horseradish muffin with scratchings but noticed on the bar menu tempting reference to steak & ale pie. Hope its on today with steaming pile of mash, peas and carrots. Roaring log fire would be much appreciated and no music, please, just the swish of raising glasses and patter of lively conversation. That's more like it!

Black Sheep Ale (from Massham in Yorkshire) is delicious in steak and ale pie. Nothing but Guinness will do for an oyster pie and a light ale gives a perfect lift to batters.