Beef N Beer
Slow-cooked to perfection, Beef N Beer is the ultimate comfort food that combines tender chunks of beef chuck roast with the rich, malty depth of dark beer. This hearty, one-pot meal is packed with fresh vegetables like carrots, celery, and potatoes, all simmered in a flavorful broth infused with aromatic herbs like thyme and bay leaves. The use of stout or porter adds a robust complexity, while tomato paste enhances the stew's depth. Perfectly seasoned and thickened for a velvety consistency, this recipe pairs beautifully with crusty bread or creamy mashed potatoes. Ideal for cozy dinners, it's a satisfying dish that showcases the art of slow simmering and rich, rustic flavors.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cubed
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 12 ounces Dark beer (e.g., stout or porter)
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 3 medium Potatoes, peeled and cubed
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and pepper. Toss them in flour until evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the chopped carrots and celery, stirring occasionally, for 5 minutes or until slightly softened.
Mix in the tomato paste and cook for 2 minutes to bring out its flavor.
Pour in the beef broth and beer, scraping the bottom of the pot to deglaze and loosen any browned bits.
Return the seared beef to the pot. Add bay leaves, thyme sprigs, and stir everything together.
Cover the pot and reduce the heat to low. Simmer for 2 hours, stirring occasionally to ensure nothing sticks.
After 2 hours, add the cubed potatoes, cover again, and cook for an additional 45-60 minutes, or until the beef and potatoes are tender.
Remove from heat and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with freshly chopped parsley, alongside crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 12.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3680 mg | 78% | |
*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.
