Tender Beer Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 hrs
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Total Time
5 hrs 30 mins
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Servings
6 -8 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
American
Tender Beer Beef Stew
Description
This stew begins by browning chunks of stew beef in oil and butter, then caramelizing thinly sliced onions and minced garlic. Deglazing with beer releases flavorful bits stuck to the pot, followed by adding beef broth, Worcestershire sauce, tomato paste, sugar, smoked paprika, kosher salt, and spices. The mixture simmers slowly in a covered dutch oven—either in an oven at 250°F or on the stovetop on low heat—until the beef becomes tender, about 5 to 6 hours. Carrots and potatoes are added 2 to 3 hours before serving to cook through without over-softening.
The stew creates a rich, hearty broth with tender meat and vegetables. The beer imparts a mild bitterness balancing the savory base while Worcestershire and tomato paste add depth. The low and slow cooking ensures melt-in-the-mouth beef.
This dish is ideal as a warming main course on cool days and pairs well with crusty bread or mashed potatoes. Optionally, a flour slurry can be stirred in to thicken the stew before serving, and a puff pastry top brushed with egg wash and seasoned adds a layered crust for variation.
The recipe suggests that slow cooker use may be convenient but may sacrifice some richness and tenderness compared to the stovetop or oven method. It is adapted from a recognizable cooking source.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 lbs stew meat cut into bit size pieces
- 1 medium onion sliced thin
- 3 garlic minced, cloves
- 12 oz beer 1 can or bottle, substitute with beef broth if preferred
- 32 oz beef broth 1 carton (additional if simmering all day)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ tsp smoked paprika
- 1 ½ tsp sugar
- ½ teaspoon kosher salt
- 4 potato quartered or small bag of fingerling potatoes, new or red
- 4-6 carrot roughly sliced or 2 cups baby carrots
- 2 tablespoons all-purpose flour optional for thickening, or a GF flour
- puff pastry 1 egg for wash, Herbs or Everything Bagel spices, all-butter, optional
Instructions
- Preheat oven 250°. Heat oil and butter over medium-high heat in dutch oven or large pot. Brown stew meat without being crowded (may take a couple batches)
- Remove with slotted spoon to plate, while browning the rest of the meat. Toss in sliced onions, stirring until soft and caramelized, about 7-10 minutes.Toss in minced garlic and stir until fragrant, about 1 minute.
- Deglaze the pot by pouring in beer and stirring to get all those flavorful chunks off bottom. Pour in beef broth. Add spices, Worcestershire sauce, tomato paste, sugar and stir to blend. Return meat, give it a good stir to incorporate spices and return to simmer
- Place lid on dutch oven and place in oven. May keep on stove on low in place of putting in oven, but watch liquid levels. Cook 5-6 hours, less will work, but the longer you cook the more tender the stew meat. 2-3 hours before serving add carrots and potatoes and return to oven
- OPTIONAL | Prior to serving remove 1 cup of liquid, whisk in flour, pour back into stew and stir to thicken.
- Serve with a crisp salad, some Beer bread or other crusty bread or try these puff pastry triangles.
- Thaw one package of puff pastry (I love all butter puff pastry, available at WholeFoods, Natural Grocers, Trader Joe's and gourmet stores).
- Unroll and cut into 4x4 inch squares, then across diagonally for a triangle (or keep as squares). Cut as many as you need, reroll and seal any leftover dough and refrigerate. Lay triangles on a parchment lined cookie sheet and preheat oven to 400° oven.
- Brush with beaten egg and sprinkle liberally with your favorite herbs and salt, but personally I love Trader Joe's Everything but the Bagel seasoning! Bake 10-12 minutes, until puffed and golden.
Notes
- Slow cookers are an option but may not match the stew's richness or beef tenderness from stovetop or oven methods.
- Adding a flour slurry before serving thickens the stew for a creamier texture.
- The recipe is adapted from the Pioneer Woman's beef stew with additional spices and beer for flavor.
- Carrots and potatoes should be added late in cooking to keep their shape and texture.
- Using a Dutch oven in the oven produces even, gentle cooking which improves tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 471kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 992mg | 41% |
| Potassium | 1505mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7028IU | 141% |
| Vitamin C | 18mg | 20% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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