BEEF STEW WITH BEER

This rich and delicious Beef Stew with Beer is cooked slowly until the beef is tender and falling apart. This soup makes a savory, quick and delicious meal any day of the week.

This is a hearty, comforting stew recipe. I used beer to flavor it, but you can substitute beef broth if you prefer. Also, this is a rustic soup or stew so you don’t have to be precise with chopping the vegetables. Big irregular chunks add to the appeal.

Furthermore, you can make it a slow cooker instead of a Dutch oven. It works either way.

BEEF STEW WITH BEER

Beef and root vegetables simmered in beer make them succulent and tender!
This stew has a tomato base with beer, Worcestershire sauce, and beef bouillon that make it a savory stew with a medley of rich flavors.

I was pleased with the way it tasted. I cooked it low and slow for a couple of hours. It had a rich deep flavor and I couldn’t taste the beer. You could substitute any root vegetable, but I prefer potatoes and carrots, I’m just a classic stew type gal…except for the beer part! To be honest with you, it was even better the second day. If you’re not a beer drinker, not to worry, you won’t even know it’s in there. I couldn’t smell it. I couldn’t taste it. You could always substitute beef stock for the beer.

Rich and layered with flavors, this Beef Stew with Beer will warm you on a cold day.

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I updated this post from an earlier version dated March 19, 2013. I made new photos and simplified the recipe instructions.

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Beef Stew with Beer

This rich and delicious Beef Stew with Beer is cooked slowly until the beef is tender and falling apart. This soup makes a savory, quick and delicious meal any day of the week.

Author: Paula

4.93 from 14 votes

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 8 servings

Ingredients

• 2 pounds chuck roast cut into cubes
• 2 Tablespoons butter
• 2 Tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup onion diced, or pearl onions
• ½ Tablespoon garlic minced
• 4 ounces tomato paste
• 12 ounces beer not light
• 1 Tablespoon beef bouillon paste
• 1 Tablespoon Worcestershire sauce
• ¼ teaspoon sugar
• 4 medium carrots peeled and diced
• 1 pound potatoes peeled and diced

Instructions

• Salt and pepper beef cubes. Heat a large (deep) pot or Dutch oven to medium-high. Add oil and butter, when hot and melted, brown beef in oil in batches, searing on all sides about 2 minutes. Remove from pan to a platter and continue with rest of beef. Set aside.
• In pot add onion cook 2 minutes. Add garlic cook another minute. Add tomato paste to the pot. Stir it into the onions and let it cook 2 to 3 minutes.
• Pour in the beer and bouillon; stir. Add Worcestershire and sugar. Add beef back to pot, cover and reduce heat to simmer. Simmer, covered 1 and 1/2 to 2 hours.
• After 1.5 to 2 hours, add the diced carrots and cover and cook 10 minutes. Then add the potatoes, stir, cover and cook another 30 minutes.
• Stew will be thick. Add additional beef stock (or water and beef bouillon) if necessary.
• Test carrots and potatoes for doneness by piercing with a fork. Stew will be done when carrots and potatoes are tender.

Slow Cooker method

• Salt and pepper beef cubes. Heat a large pot to medium-high. Add oil and butter, when hot and melted, brown beef in oil in batches, searing on all sides about 2 minutes. Remove from pan to a platter and continue with rest of beef. Set aside.
• In pot add onion cook 2 minutes. Add garlic cook another minute.
• Add beef, onions, garlic, and juices from the pan to the slow cooker. Add tomato paste, beer, bouillon, Worcestershire, sugar, carrots, and potatoes. Stir.
• Cover and cook on low 6 hours or high 4 hours.

Nutrition

Calories: 333kcal | Carbohydrates: 14g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 457mg | Potassium: 757mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5198IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 4mg

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