Savory Beef Stew


Beef | February 3, 2015 | By

This beef stew is big on flavor because of the garlic, paprika and cayenne and also from the subtle seasonings that it picks up from the beer as it tenderizes the beef.  The meat will literally fall apart as you scoop it out of your bowl…so delicious!

One thing I always do is pick up a chuck or rump roast and cut it into pieces rather than purchasing stew meat. It will cost you less per pound when you buy an entire roast and you will actually know for sure what you’re putting in your beef stew. I always like to know what I’m eating. I’m just funny that way. 🙂

Other than the onion and garlic, the vegetables don’t go in until the last 30-45 minutes and I tend to use whatever I have around  so anything goes! I used red potatoes, carrots and peas in this pot of beef stew but you could use green beans, snap peas, butternut squash, corn, kale…it’s really no fail.

It’s so delicious, so satisfying. I served with cheddar cheese biscuits and it was a perfect combination.

Savory Beef Stew
  1. 2-3 lb chuck or rump roast
  2. 3 tbsp olive oil
  3. 1 tbsp butter
  4. 1 medium onion
  5. 4 garlic cloves minced
  6. 1 12 oz bottle of beer
  7. 4 cups beef broth + more as needed
  8. 3 tbsp tomato paste
  9. 1/2 tsp. paprika
  10. 1/4 tsp. cayenne pepper
  11. 1 tsp. seasoned salt
  12. 2 tsp. sugar
  13. 1 tbsp. worcestershire
  14. 6 red potatoes peeled and chopped
  15. 4 large carrots peeled and sliced
  16. 1 1/2 cups frozen peas
  17. kosher salt
  18. 1/4 cup flour
  1. Trim and cut your roast into nice chunks of stew beef, leaving a little bit of fat here and there for flavor.
  2. Coat the bottom of your dutch oven with olive oil and butter, sear the beef with generous salt and pepper over medium high heat until brown on all sides, remove.
  3. Add onion and garlic, cook until soft - about 3 minutes. Add beer to deglaze, then the beef broth. Return the beef to the pot, add tomato paste, worcestershire and all seasonings cover and simmer on low for 2 to 2 1/2 hours or until beef is very tender.
  4. Add vegetables, cover and simmer another 45 minutes or until everything is tender. Add salt and pepper to taste,
  5. In a small bowl whisk together 1/4 cup flour and enough beef broth to make a smooth, liquid paste. Add the paste gradually to the stew while on a low boil until it's the right consistency.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
My Mother's Daughter

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    • Leave a Reply

      July 29, 2015

      I really do love this recipe, Jesse. Give it a try and be sure to write back and let me know how you liked it!

  1. Leave a Reply

    July 19, 2015

    I just had to say. This stew, is absolutely fabulous. I have made a lot of stews my 60 years. But, this one tops them all. The only thing I changed was adding two bay leaves (old habits die hard). This is the perfect stew. I have passed it along to all five kids. Thanks!

    • Leave a Reply

      July 19, 2015

      I’m so glad you like it Alexandra, “fabulous” is music to my ears, lol! I will remember your tip on the bay leaves, makes perfect sense. And thanks for the feedback – I always love to hear from folks following my website. 🙂

Leave a Comment toAlexandra

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