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
- 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
- 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.