Savory Beef Stew
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.
- 2-3 lb chuck or rump roast
- 3 tbsp olive oil
- 1 tbsp butter
- 1 medium onion
- 4 garlic cloves minced
- 1 12 oz bottle of beer
- 4 cups beef broth + more as needed
- 3 tbsp tomato paste
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. seasoned salt
- 2 tsp. sugar
- 1 tbsp. worcestershire
- 6 red potatoes peeled and chopped
- 4 large carrots peeled and sliced
- 1 1/2 cups frozen peas
- kosher salt
- 1/4 cup flour
- Trim and cut your roast into nice chunks of stew beef, leaving a little bit of fat here and there for flavor.
- 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.
- 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.
- Add vegetables, cover and simmer another 45 minutes or until everything is tender. Add salt and pepper to taste,
- 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.
Michelle
February 7, 2022
so WORTH IT. Such depth of flavor, truly excellent!
Charles
February 4, 2022
Something I learned from Alton Brown; take the meat out after simmering and set aside. Let it cool, resetting the connective tissue. Cook the veggies and thicken as you will, then reintroduce the meat. You have meat that is not cooked to pieces, but is still wonderfully tender.
Chris
February 4, 2022
That sounds like Alton!😄
Tanya
December 3, 2022
I’m glad I read this! Thanks
doris
February 1, 2022
what happen if ya dont drink beer and what can u replace it with
Chris
February 4, 2022
I always keep non-alcoholic beer in my pantry and frequently use it in recipes, I really can’t taste the difference so please try it!
Jesse
July 29, 2015
Looks great 🙂
Chris
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!
Christina Cinelli
December 12, 2021
Delicious! Every one in my family loved it. I didn’t change a thing.
Alexandra
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!
Chris
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. 🙂