Beer Braised Beef Stew is a bowl of comfort! Beef stew meat is simmered in a delicious broth of beef stock, dark beer and vegetables until tender. Ladle a bowl full and serve with some crunchy bread, because the broth is to die for! The dark beer pairs perfectly with the robust flavors of the beef and it’s a match made in heaven. Beef stew has never had so much flavor!
- 2 pounds beef stew meat
- 1/4 cup flour
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 2 bottles dark beer (standard size)
- (2) 32 oz containers beef stock
- 4 cups mini gold potatoes cut into 1-inch pieces
- 2 cups baby carrots, cut into 1/4 inch thick rounds
- Salt and pepper to taste
- Pat the beef stew meat dry and evenly coat with the flour. Heat the olive oil over medium heat in the bottom of a large Dutch oven or soup pot. Working in batches to not over-crowd the pan, sear the beef stew meat for a few minutes on all sides until seared and browned. Set the seared meat aside on a plate for later use when done. Reduce heat as needed to make sure to not burn the bottom of the pan.
- Add the onion into the bottom of the pan and sauté for a couple minutes. Add in the thyme and rosemary. Deglaze the pan with the beer and stir to combine. Add in the beef stock and bring the broth to a low boil. Add in the carrots, potatoes and seared beef and bring the stew back to a simmer.
- Once simmering, cover the stew with a lid and reduce the heat to low. Allow to simmer covered for 45 minutes to 1 hour. Remove the lid and allow to simmer for another 20-30 minutes or until the stew has reduced and thickened slightly. Season to taste with salt and pepper. Enjoy!
- This stew is a great leftover! Like any soup, it gets even better the next day. It freezes good as well.
- I like to use Guinness beer in this recipe, but any dark ale works.