beef-stew-with-beer #callmepmc

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.
Course entree
Cuisine American/Southern
Keyword beef, soup, vegetables
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 333kcal
Author Paula Jones


  • 2 lbs chuck roast cut into cubes
  • 2 Tablespoons butter
  • 2 Tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 onion diced (about 1 cup)
  • 1/2 Tablespoon garlic minced
  • 4 oz can of tomato paste
  • 12 oz beer not light
  • 1 Tablespoon beef bouillon paste
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 4 carrots peeled and diced
  • 1 lb 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 and 1/2 to 2 hours, add the diced carrots and coever 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.


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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