Oven Baked Beef Beer Stew
Warm, hearty, and packed with bold flavors, this Oven Baked Beef Beer Stew is the ultimate comfort food perfect for chilly days or cozy gatherings. Tender chunks of seared beef chuck roast are slow-cooked to perfection in a rich, velvety broth infused with dark ale or stout, lending a deep, malty richness to the dish. Fresh vegetables like carrots, celery, and russet potatoes simmer alongside aromatic herbs like thyme and bay leaves, creating a robust and satisfying one-pot meal. The oven-baking technique ensures every bite is infused with flavor as the ingredients meld together in your trusty Dutch oven. Finished with a pop of sweetness from frozen peas, this savory stew is best served with crusty bread or over creamy mashed potatoes for the ultimate comfort food experience. Perfect for meal prepping or feeding a crowd, this beef beer stew is a timeless classic that will warm you from the inside out.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 medium Carrots
- 3 medium Celery stalks
- 4 medium Russet potatoes
- 2 tablespoons Tomato paste
- 2 cups Beef stock
- 1.5 cups Beer (dark ale or stout)
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 cup Frozen peas
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels, then cut it into bite-sized chunks. Season with salt and pepper.
Dredge the beef pieces lightly in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the carrots, celery, and potatoes, all chopped into bite-sized pieces. Cook for 5 minutes, stirring occasionally.
Push the vegetables to the side and add the tomato paste to the pot. Cook the paste for 2 minutes to enhance its flavor, stirring it into the vegetables as it cooks.
Pour in the beef stock and beer, scraping the bottom of the pot to deglaze it and release any browned bits.
Return the browned beef to the pot, along with the bay leaves, thyme sprigs, and Worcestershire sauce. Stir to combine.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake the stew for 2 1/2 hours, stirring once halfway through. Check to ensure the beef is tender and the flavors are well combined.
Remove the pot from the oven, discard the bay leaves and thyme sprigs, and stir in the frozen peas.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 44.9 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 9017 mg | 192% | |
*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.
