Look no further than the famed Beef and Guinness stew for proof of that ... can take advantage of the malty flavor of a red ale for a little extra sweetness. Hungry for more?

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Beef Stew with Parsnips, Peppers ... Ideal beer: Westmalle Dubbel or Chimay Red. Amber Ale: Amber ales offer a nice balance between malt sweetness and hoppy bitterness, making them a good pairing ...

Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.

Guinness Beef Stew is traditional Irish pub fare. You’d be hard-pressed to visit a pub in Dublin and not find some variation ...

Stews are a winter mainstay in my home, using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm. Stews are also a fantastic way to use up the ...

Beef and Ale stew. What on earth could be more British? Well, Hugh has a point. Roast Chicken could be it. Frankly, I am more than happy with either. Beer is being taken more seriously than at any ...

Lobby is a meat and vegetable stew from Staffordshire. Often made with beef and whatever vegetables ... and vegetables along with the wine and ale. Simmer over a low heat for 1 hour.