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

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Ingredients

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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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