Beef and Beer Stew with Root Vegetables
Warm up with a hearty bowl of Beef and Beer Stew with Root Vegetables, the ultimate comfort food perfect for chilly evenings. This slow-cooked classic combines tender chunks of seared beef chuck with a rich, flavorful broth made from dark beer, beef stock, and a touch of tomato paste. Loaded with rustic root vegetables like carrots, parsnips, and potatoes, it's a wholesome one-pot meal brimming with earthy sweetness and satisfying textures. Fresh thyme and a bay leaf lend an aromatic depth, while optional frozen peas and parsley offer a pop of color and freshness. Easy to prepare and simmered to perfection over a few hours, this beef stew pairs beautifully with crusty bread, making it an irresistible choice for cozy family dinners or gatherings. Perfectly seasoned and deeply satisfying, this recipe is a must-make for hearty stew lovers!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 12 ounces dark beer (e.g., stout or porter)
- 2 tablespoons tomato paste
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 large parsnips, peeled and cut into 1-inch chunks
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large bowl, combine the beef cubes, flour, salt, and pepper. Toss until the beef is evenly coated.
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the beef broth and beer, stirring to combine. Add the tomato paste and mix until dissolved.
Return the seared beef to the pot, then add the carrots, parsnips, potatoes, bay leaf, and thyme sprigs.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Optional: About 10 minutes before serving, stir in the frozen peas if using.
Remove the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.7 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
