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Beer-braised beef stew Recipe

American · Main course · 170 min total

A hearty, deeply flavorful beef stew where dark beer adds richness and tenderizes the meat to perfection. Perfect for cold days.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 (12 oz) bottle dark beer (e.g., stout or brown ale)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb potatoes, peeled and cubed

Instructions

1. In a large bowl, toss beef cubes with flour, salt, and pepper until coated.
2. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches, about 4 minutes per batch. Transfer to a plate.
3. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery; cook 2 minutes.
4. Stir in tomato paste and cook 1 minute. Pour in beer, scraping up browned bits. Add broth, thyme, bay leaves, and browned beef. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour.
6. Add potatoes, cover, and simmer for 45 minutes more until beef and vegetables are tender.
7. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For extra richness, use a dark stout or porter.
• Serve with crusty bread to soak up the sauce.
• Stew tastes even better the next day.
• Can be frozen for up to 3 months.

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