I wanted something warming and comforting for dinner last week and was able to find a nice chuck roast at the grocery store. This Beer Braised Beef Stew kind of made itself after that!
Given that grocery stores are being crunched right now and you might not be able to find all the stuff you would normally put in a beef stew, this is the one for you. It’s incredibly flexible.
Normally I would use all beef stock for a braise like this, but couldn’t find any so I used a small amount I had plus a beer. I also didn’t have any tomato paste so I just left that out and had lots of vegetable substitutions.
It all worked out and ended up being a really delicious braised beef stew!
Starting the Braised Beef Stew
This dish works best in a large Dutch. Start by browning the beef cubes which I would season with salt and pepper.
You will want to brown the beef in batches so the pan isn’t over-crowded.
Then you can add the onions and garlic and stir together for a few minutes. I didn’t even bother chopping my garlic. Just tossed them in whole!
Now it’s time for the braising liquid!
I added a beer and a few cups of beef stock. If you had beer and water, that would be fine!
Whatever liquid you use, be sure to scrape up any bits stuck to the pan.
Braising the Beef Stew
Braising is a really great way to cook a stew like this because you can pretty much forget about it. Pop the lid on the stew once it is simmering and stick it in a 325˚F for about 90 minutes. The beef should be nice and tender at that point and you can add the veggies.
If you add the vegetables for the full cook time, they will become so mushy that they will be pretty gross. So just add them more toward the end!
Vegetables for Beef Stew
I wouldn’t worry too much about having every vegetable for this stew. I tossed in some potato, carrot, and celery. I didn’t have big carrots so I used a few handfuls of baby carrots. They worked great!
Other vegetable ideas include:
- New Potatoes
I added my vegetables after about 90 minutes of braising. Looking good!
Back in the oven it goes and the vegetables will need 30-45 minutes to be tender. They should be really tender, but not mushy at all. These are looking perfect!
Serving Braised Beef Stew
I recommend seasoning the beef stew to taste with salt and pepper. If you have some a dash of balsamic vinegar is a really nice finishing touch in a beef stew like this.
Then you garnish the stew with parsley and you are ready to go! Serve the stew with crusty bread if you can find it!
Stretching the Beef Stew
This recipe is a bit light to get two full meals for a family of four. We had enough leftovers for a serving for two basically. I wanted to stretch the leftovers for a second meal so I added an extra two cups of liquid to the stew while I reheated it and also added 1/3 cup of long grain rice. BOOM! Perfect second meal.
Beer Braised Beef Stew
- 2 ½ pounds beef chuck roast, cubed
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, whole
- 1 medium sweet onion, chopped
- ¼ cup tomato paste, optional
- 1 12- ounce lager beer
- 2 cups beef stock
- 1 pound Russet potatoes, peeled and cubed
- 2 stalks celery, chopped
- 18-20 baby carrots
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon balsamic vinegar
- Fresh parsley, garnish
- Crusty bread, for serving
- Cube beef, trimming any large pieces of fat, into about 1-inch chunks. Season chunks with salt and pepper. Heat a large dutch oven over medium-high heat. Add olive oil and brown the beef chunks in batches for 4-5 minutes, getting some browning on the pieces.
- When beef is browned, add onions and garlic to the Dutch oven and continue to cook for a few minutes until vegetables start to soften. Add tomato paste if you are using it.
- Add beer, using the liquid to scrape up any bits stuck to the pan. Then add beef stock and bring mixture to a simmer. Add spices (rosemary, thyme, etc.). Cover the dutch oven and braise in a 325˚F oven for 90 minutes.
- Remove Dutch oven from the oven and add other vegetables: potatoes, carrots, celery. Stir together and return to oven for another 30-45 minutes until the vegetables are very tender.
- Remove stew from the oven and taste. Season with salt and pepper to taste and add balsamic vinegar.
- Serve beef stew in bowls garnished with fresh parsley and crusty bread.
- Leftovers keep well in the fridge for 5-7 days. If you want to stretch out leftovers for a full second meal, add another 2 cups of liquid to the stew and ⅓ cup rice. Simmer on low until rice is tender.