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Beer Braised Beef Stew


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, 20 minutes
  • Yield: 8 servings 1x

Description

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!


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!

Notes

  • 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.
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