Beef And Beer Stew Recipe

I love this recipe because it’s the perfect blend of hearty and comforting, giving me all the cozy vibes with every spoonful. Plus, the infusion of dark beer makes it feel like a gourmet pub dish I can whip up right at home, impressing my taste buds like never before!

Savor the comfort of my Beef and Beer Stew, a dish thick with hearty flavors. The tender chuck of beef ripens beautifully with the dark, rich beer, and fresh parsley gives the stew the pop of brightness you would expect from a standard beef stew.

Never mind that the beef and beer were already teamed up in the kitchen. I doubled down on that duo by adding carrots, potatoes, and parsnips to the mix.

The result? A stew that is so robust, it ought to wear a plaid flannel shirt and drink out of a horn.

Ingredients

Chuck Beef: A high-protein ingredient, which adds depth, richness, and a flavor that is savory to the wonderful creation known as stew.

Malty sweetness, a touch of bitterness, and profound flavor—these are what dark beers are all about.

Onion: When caramelized, it adds aromatic sweetness and a lovely depth of flavor; when eaten in any form, it’s rich in fiber.

Garlic: Imparts a strong, sharp flavor that is the lifeblood of any stew and possesses antioxidants in sufficient amounts to make them a potent medicine.

Carrots possess sweet, earthy qualities, abundant beta-carotene, and fiber.

Spuds: Contributes structure and substance; an excellent source of carbs and K.

Parsnips: Enhances stew with its sweetness, nutty flavor; adds fiber, vitamins.

Parsley: A fresh finish with herbal notes.

Vitamins A and C are plentiful.

Ingredient Quantities

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• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 cup dark beer
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 pound carrots, peeled and cut into 1-inch pieces
• 1/2 pound potatoes, peeled and cut into 1-inch pieces
• 1/2 pound parsnips, peeled and cut into 1-inch pieces
• 1/4 cup fresh parsley, chopped

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Instructions

1. In a large pot or Dutch oven, over medium-high heat, warm the vegetable oil. While the oil is heating, season the beef cubes with salt and pepper. When the oil is shimmering, add enough beef to form a single layer in the pot. Sear the beef on all sides until well-browned. (Don’t overcrowd the pot; work in batches if necessary.) Remove the beef and set it aside.

2. In the identical saucepan, mix in the diced onion and cook them down alongside the now-simmering turkey. Sauté the mix until it reaches the golden stage, a little beyond the softened state, about 5 minutes. Add the fresh garlic, and continue cooking, stirring frequently to incorporate, for about 1 more minute.

3. Sow the flour over the onions and garlic, stirring well to coat. Cook for about 1-2 minutes until the flour is lightly browned.

4. SLOWLY ADD BEEF STOCK AND BEER, stirring constantly to prevent lumps.

5. Combine the tomato paste and Worcestershire sauce into a uniform mixture.

6. Put the browned beef back in the pot. Stir in the bay leaves and thyme.

7. Make the mixture boil. Then reduce the heat and cover. Let it simmer for about
1.5 hours while stirring occasionally.

8. Combine the carrots, potatoes, and parsnips in the pot. Cover them up and let them simmer for another 30-45 minutes. By this point, the beef should be super tender, and the rest of the veggies should be getting nice and soft, too.

9. Take the bay leaves out of the pot. Taste and adjust the seasoning with salt and pepper, if necessary.

10. Before serving, chop some fresh parsley and use it to garnish the stew. Then, dig into your Beef and Beer Stew, safe in the knowledge that you have created a dish that, by any standards, represents serious culinary excellence.

Equipment Needed

1. Large pot or Dutch oven
2. Measuring spoons
3. Sharp knife
4. Cutting board
5. Tongs
6. Wooden spoon or spatula
7. Ladle
8. Measuring cup
9. Vegetable peeler
10. Can opener (if using canned tomato paste)
11. Mixing bowl (optional for beef)

FAQ

• What type of beer should I use?Choose a dark beer such as a stout or porter to provide rich, deep flavors to the stew.
• Can I substitute beef chuck with another cut of meat?Beef stew meat, or a similar cut like round, can certainly be used as a substitute.
• Is there a gluten-free option for this recipe?It is permissible to substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• How do I thicken the stew if it looks too thin?If you want to reduce the liquid in your dish, remove the lid and allow it to simmer for a longer time. If you want to use thickeners, mix cornstarch with an equal amount of water and stir it in.
• Can I make this stew in advance?No question about it, the stew’s flavors deepen when it is made a day in advance and reheated for serving.
• What can I serve with Beef and Beer Stew?It goes nicely with some crusty bread or a green salad for a full meal.
• How can I make this stew in a slow cooker?Brown the onions and beef first; then mix all ingredients in a slow cooker. Cook on low for 6-8 hours.

Substitutions and Variations

2 tablespoons vegetable oil: can be replaced with olive oil or canola oil
2 pounds beef chuck: use beef brisket or beef round as a substitute
2 cloves garlic: substitute with 1/2 teaspoon powdered garlic
1 cup dark beer: use beef broth or apple cider instead
1/2 pound parsnips; substitute with turnips or more carrots.

Pro Tips

1. Sear in Batches When browning the beef, make sure not to overcrowd the pot. Searing the meat in batches will ensure a good crust, which enhances the flavor of the stew.

2. Deglaze Properly After searing the meat, make sure to scrape up any brown bits from the bottom of the pot when adding the beef stock and beer. These bits carry a lot of flavor.

3. Stew Consistency For a thicker stew, you can mix a slurry of cornstarch and cold water (1 tablespoon each) and stir it in during the final simmering stage. Be sure to bring the stew back to a boil to activate the thickening agent.

4. Enhance Flavor Add a dash of balsamic vinegar or a pinch of sugar along with the tomatoes for a depth of flavor that balances the richness of the stew.

5. Marinate Your Meat For an even richer flavor, consider marinating the beef with salt, pepper, and a splash of beer for a few hours before cooking. This adds extra depth and tenderness to the meat.