Crock Pot Beef Beer Stew
Warm, hearty, and irresistibly flavorful, this Crock Pot Beef Beer Stew is the ultimate comfort food for cozy evenings. Tender chunks of seared beef are slow-cooked with a medley of root vegetables, savory aromatics, and a bold splash of dark beer, creating a rich and robust broth that's perfect for dipping crusty bread. Enhanced with beef broth, a hint of tomato paste, and fragrant thyme, this stew's slow-simmered magic ensures melt-in-your-mouth meat and perfectly tender vegetables every time. With just 20 minutes of prep and hands-off cooking in your crock pot, this dish is a stress-free way to serve up a satisfying family dinner. Garnish with fresh parsley for a pop of color and added flavor, and savor this delectable stew that’s brimming with rustic charm and comforting goodness.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 medium carrots
- 4 medium potatoes
- 3 celery stalks
- 4 cups beef broth
- 12 ounces dark beer (such as stout or porter)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoons dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the beef stew meat with salt and pepper, then toss it in the flour to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Sear the beef pieces on all sides until browned. Work in batches if necessary. Transfer the browned beef to the crock pot.
Dice the onion, mince the garlic, and chop the carrots, potatoes, and celery into bite-sized pieces.
In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until fragrant. Add them to the crock pot.
Add the chopped carrots, potatoes, and celery to the crock pot, layering them over the beef.
In a bowl, mix the beef broth, beer, and tomato paste until well combined. Pour the mixture over the ingredients in the crock pot.
Add the bay leaves and thyme to the crock pot. Stir gently to distribute the ingredients.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours. The beef should be tender, and the vegetables should be cooked through.
About 15 minutes before serving, stir in the frozen peas and allow them to heat through.
Remove the bay leaves before serving. Garnish with chopped fresh parsley, if desired.
Serve hot and enjoy with crusty bread or over rice for a complete meal!
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6993 mg | 304% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 44.6 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 9986 mg | 212% | |
*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.
