Beef And Beer Stew With Root Vegetables Recipe

Name: Beef And Beer Stew With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks; 2 bay leaves; 1 tablespoon thyme; 1 tablespoon rosemary; 1/4 cup vegetable oil; 2 tablespoons butter; 1 cup onion, peeled and diced; 1/4 cup flour; 12 ounces dark beer; 1 quart beef broth, hot; 1/2 cup crushed tomatoes; 2 teaspoons salt; 2 teaspoons ground black pepper; 1/2 cup carrot, peeled and diced; 1/2 cup celery, peeled and diced; 1 cup rutabaga, peeled and diced (wax turnips); 1 cup parsnip, peeled and diced

Servings: persons

2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks
2 bay leaves
1 tablespoon thyme
1 tablespoon rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onion, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart beef broth, hot
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrot, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga, peeled and diced (wax turnips)
1 cup parsnip, peeled and diced

1
Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
2
Add the beef in one flat and not too tightly packed layer and sear well on all sides.
3
Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
4
Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
5
Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks, 2 bay leaves, 1 tablespoon thyme, 1 tablespoon rosemary, and more.

Yes, Beef And Beer Stew With Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Beer Stew With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions