Beef Beer Stew
Warm up with a hearty bowl of Beef Beer Stew, a rich and flavorful dish perfect for cozy evenings. Tender chunks of beef chuck are seared to golden perfection before simmering in a savory broth infused with the bold, malty notes of stout or dark ale. This comforting stew is loaded with rustic vegetables—carrots, celery, potatoes—and aromatic ingredients like garlic, onion, and fresh herbs, creating a perfect balance of taste and texture. Slow-cooked to achieve melt-in-your-mouth tenderness, this one-pot wonder is easy to prepare and ideal for feeding a crowd. Garnish with fresh parsley for a pop of color and serve with crusty bread for the ultimate cold-weather comfort food. Perfect for fans of slow-cooked recipes and hearty beef dinners, this dish is sure to become a favorite in your household.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 3 carrots
- 2 celery stalks
- 3 potatoes
- 2 tablespoons tomato paste
- 2 cups beer (stout or dark ale)
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme (dried)
- 2 tablespoons parsley (fresh, chopped)
Instructions
Cut the beef chuck into 1.5-inch cubes. Season with salt and black pepper, then toss the cubes in all-purpose flour until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Transfer the browned beef to a plate and set aside.
Peel and dice the onion. Mince the garlic. Peel and slice the carrots, chop the celery stalks, and cut the potatoes into 1-inch chunks.
In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Pour in the beer, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 2 minutes to reduce slightly.
Return the beef to the pot and add the beef broth, bay leaves, and thyme. Stir well to combine.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 1 hour, stirring occasionally.
After 1 hour, add the carrots, celery, and potatoes. Stir to incorporate. Continue simmering, covered, for another 1 hour or until the beef and vegetables are tender.
Remove the bay leaves. Taste the stew and adjust the seasoning with additional salt or pepper if needed.
Garnish the stew with freshly chopped parsley before serving. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1980 mg | 42% | |
*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.
