Savory Beef and Beer Stew
Hearty, rich, and deeply satisfying, this Savory Beef and Beer Stew is the ultimate comfort food for cold days. Tender chunks of seared beef chuck simmer slowly with earthy root vegetables in a flavorful broth enriched by dark beer, beef stock, and a medley of aromatic herbs like thyme and bay leaves. A touch of tomato paste and Worcestershire sauce adds depth, while frozen peas lend a pop of color and freshness. Perfectly seasoned and cooked low and slow, this stew achieves a melt-in-your-mouth texture, making it a cozy, crowd-pleasing dish ideal for family dinners. Serve it warm with crusty bread or creamy mashed potatoes to soak up every drop of its robust, beer-infused broth.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 0.25 cup all-purpose flour
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 russet potatoes, peeled and cubed
- 4 cups beef stock
- 1 bottle dark beer (such as stout or porter)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Pat the beef cubes dry with paper towels, then season with salt and black pepper.
Lightly coat the beef in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Remove them from the pot and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the carrots, celery, and potatoes, cooking for another 3-4 minutes.
Return the browned beef to the pot along with any accumulated juices.
Pour in the beef stock and the bottle of beer, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme sprigs.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them cook through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve warm with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1198 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.
