Football Season Beef Beer Stew
Get game-day ready with this hearty Football Season Beef Beer Stew, the ultimate crowd-pleaser for chilly afternoons and lively tailgates. Packed with tender chunks of seared beef and loaded with classic vegetables like carrots, potatoes, and celery, this rich stew takes comfort food to a new level. What sets this recipe apart is its flavorful infusion of dark beer, which adds depth to the beefy broth while a blend of Worcestershire sauce, tomato paste, and aromatic thyme ties it all together. Slow-simmered for hours, this stew delivers melt-in-your-mouth perfection that's worth every minute. Serve it piping hot, garnished with fresh parsley, alongside crusty bread for dipping or atop creamy mashed potatoes. This savory dish is the ideal warm-up for football season and a guaranteed crowd favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 4 medium potatoes, peeled and cut into 1-inch chunks
- 2 celery stalks, sliced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dark beer (stout or porter)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 2-3 minutes per batch. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the beef broth and beer, stirring constantly to avoid clumps. Add the tomato paste and Worcestershire sauce, stirring to combine.
Return the seared beef to the pot along with the carrots, potatoes, celery, thyme, bay leaf, and the remaining 1/2 teaspoon of salt. Stir well to combine all the ingredients.
Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for 2.5 to 3 hours, stirring occasionally. The beef should be tender, and the vegetables fully cooked.
Taste and adjust the seasoning if needed. Remove and discard the bay leaf before serving.
Garnish with chopped fresh parsley (if desired), and serve the stew hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8364 mg | 364% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 27.5 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7325 mg | 156% | |
*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.
