Simple Beef Stew Recipe

Beef Beer Stew TasteFood

Here is something for your winter dinner rotation: Chunky root vegetables and slow cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must have for a dreary winter night. Make a double batch over the weekend, and stretch it out over a few meals. It isn’t fancy, but it’s satisfying and delicious. Consider it a down-to-earth respite between holiday indulgences.

Simple Beef Stew

The stew tastes even better after a night in the refrigerator. Serves 4 to 6.


3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil
, divided
3 cloves garlic, chopped
1 1/2 cups dark beer, such as porter, divided
3 tablespoons tomato paste
2 cups beef stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 medium carrots, sliced 1/4-inch thick
2 medium yellow onions, each cut into 8 wedges
2 medium Yukon gold potatoes, cut into 1-inch pieces

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the garlic and saute over medium heat until fragrant, about 30 seconds. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the stock, 1 cup beer, the bay leaf, sugar, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. 
Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, about 2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Saute until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes.
6. Add the carrots, onion, and the potatoes  to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, about 45 minutes, stirring occasionally.
7. Serve warm ladled into bowls. 

11 responses to “Simple Beef Stew Recipe

  1. We love this type of dish, and it is just about the right time of the year to prepare it. We usually do make it on a Saturday, and start enjoying it next day.

    comfort food, but without being excessive. My type of dish…

  2. I found the addition of brown sugar in your recipe right away! What a fragrant and flavorful dinner idea, especially on these cold, dark, rainy (yeah!) evenings!

  3. Beef stew is one of the best winter dishes! So hearty and flavorful. I always like to soak up the broth with a buttery piece of toast.

  4. Comforting and tasty! A great stew. Simplicity at its best.

    Cheers,

    Rosa

  5. Love the beer here – makes for such a mellow flavor.

  6. Guess what we will be having for dinner tonight???? A small variation of your stew, but all the basics are the same…. smells terrific! Phil says he doesn’t want to wait until 7pm to have dinner, wants us to eat as early as possible… 😉

  7. Mmmmm…I have some homemade porter that would be perfect in this hearty dish.

  8. Looks wonderful!