Beer Braised Beef Stew

Serves 6.
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Beer Braised Beef Stew
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Helpful Equipment:

dutch oven

If you’re looking for a quick warming meal, try this Beer Braised Beef Stew. It’s incredibly flexible and you can use whatever veggies you have to make it great. Perfect for cleaning out the pantry if you are in quarantine!


2 1/2 pounds beef chuck roast, cubed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, whole
1 medium sweet onion, chopped
1/4 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
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon balsamic vinegar
Fresh parsley, garnish
Crusty bread, for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove stew from the oven and taste. Season with salt and pepper to taste and add balsamic vinegar.
  6. 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 1/3 cup rice. Simmer on low until rice is tender.

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