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.
Keyword beef, soup, vegetables
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Author Paula Jones
2poundschuck roast cut into cubes
1cuponiondiced, or pearl onions
1Tablespoonbeef bouillon paste
4mediumcarrotspeeled and diced
1poundpotatoespeeled 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.