Oven Beef Beer Stew
Hearty, rich, and irresistibly flavorful, Oven Beef Beer Stew is the ultimate comfort food perfect for cooler weather or family gatherings. This slow-cooked masterpiece combines tender chunks of beef chuck with a medley of root vegetables, robust dark beer, and aromatic herbs like thyme and bay leaves. Searing the beef before braising in a Dutch oven locks in flavor, while the beer enhances the stew with a deep, malty richness. The carrots, potatoes, and celery soak up the savory broth, making every bite melt-in-your-mouth delicious. Ready in about three hours, this oven-baked stew is ideal for hands-off cooking and rewards you with a meal that feels like a warm hug. Pair it with crusty bread or creamy mashed potatoes for a satisfying dinner that will leave everyone wanting more. Perfect for an easy yet impressive way to elevate your beef stew game!
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Carrots, peeled and chopped into 1-inch chunks
- 3 medium Russet potatoes, peeled and chopped into 1-inch chunks
- 2 medium Celery stalks, chopped
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Dark beer (such as stout or porter)
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef cubes with salt and black pepper, then toss with all-purpose flour until evenly coated.
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each piece gets a nice sear. Remove the browned beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
Return the seared beef to the pot and add the carrots, potatoes, and celery. Stir to combine.
Pour in the beef broth and dark beer, scraping the bottom of the pot to deglaze and release any browned bits.
Add the bay leaves, dried thyme, and paprika. Stir everything together and bring to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, stirring once or twice, until the beef is tender and the vegetables are cooked through.
Remove the pot from the oven and discard the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the beef beer stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1161 mg | 25% | |
*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.
