Beef Stew with Beer Recipe

Name: Beef Stew with Beer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef Blade Roast Or Chuck Roast, Cut Into 1-inch Cubes; 1/4 cups All-purpose Flour; 3 Tablespoons Olive Oil; 3 whole Carrots, Cut Into Pieces; 2 stalks Celery Stem, Cut Into Pieces; 2 whole Onions, Cut Into Chunks; 3 cloves Garlic, Minced; 1 can (12 Oz. Size) Beer; 2 Tablespoons Tomato Paste; 1- 1/2 cup Beef Stock; 2 pieces Bay Leaf; 1 Tablespoon Dried Thyme; 1 Tablespoon Salt And Pepper, Each; 2 Tablespoons Chopped Fresh Parsley

Servings: persons

2 pounds Beef Blade Roast Or Chuck Roast, Cut Into 1-inch Cubes
1/4 cups All-purpose Flour
3 Tablespoons Olive Oil
3 whole Carrots, Cut Into Pieces
2 stalks Celery Stem, Cut Into Pieces
2 whole Onions, Cut Into Chunks
3 cloves Garlic, Minced
1 can (12 Oz. Size) Beer
2 Tablespoons Tomato Paste
1- 1/2 cup Beef Stock
2 pieces Bay Leaf
1 Tablespoon Dried Thyme
1 Tablespoon Salt And Pepper, Each
2 Tablespoons Chopped Fresh Parsley

1
Preheat oven to 300 F.
2
Put the flour into a shallow bowl.
3
Pat beef cubes dry, roll them in the flour until all sides are lightly floured.
4
Heat oil in a large pot over medium-high heat.
5
Brown beef evenly in the hot oil, stirring to brown all sides.
6
Remove beef from pot when all of the sides are browned.
7
Set aside.
8
Add carrot, celery and onion to the pot.
9
Saute until the vegetables are softened, around 5 minutes.
10
Add garlic and cook for another minute.
11
Pour in beer, scraping up any brown bits on the bottom of the pan.
12
Add beef, tomato paste, beef stock, bay leaf, thyme, salt and pepper.
13
Bring to a simmer.
14
Lower the heat, cover the pan and place in oven to cook for 2 hours.
15
At the 2 hour mark, check on the stew, and add more stock if its getting dry.
16
Add salt and pepper if needed.
17
Cook for another 30 minutes, until meat is very tender.
18
Sprinkle chopped parsley on top and serve with rice, pasta or mashed potatoes.

766

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

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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pounds Beef Blade Roast Or Chuck Roast, Cut Into 1-inch Cubes, 1/4 cups All-purpose Flour, 3 Tablespoons Olive Oil, 3 whole Carrots, Cut Into Pieces, and more.

Yes, Beef Stew with Beer 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 Stew with Beer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions