Comfort food

Beer-Braised Beef Stew

Name: Beer-Braised Beef Stew
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 lb beef stew meat, cut into 1 1/2-inch pieces; 1 tablespoon canola oil; 1 yellow onion, chopped; 3 carrots, cut into chunks; 2 celery stalks, sliced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 1 (12 oz) bottle lager or amber beer; 2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon fresh thyme leaves; 2 bay leaves; 1 lb Yukon Gold potatoes, cut into chunks

Deep, malty beef stew with potatoes and carrots.

2 h 30 min total30 min activeMakes 4 bowls

High-proteinMethod in ProFreezes well

A bottle of beer gives this stew a deep, faintly bitter richness that balances the sweetness of the carrots. Searing the beef properly at the start is the most important step, and the oven does the rest. It's better on day two.

Ingredients

For 4 bowls.

2 lb beef stew meat, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 yellow onion, chopped
3 carrots, cut into chunks
2 celery stalks, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 (12 oz) bottle lager or amber beer
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh thyme leaves
2 bay leaves
1 lb Yukon Gold potatoes, cut into chunks

Method

Heat the oven to 325°F. Dry the beef and sear it in the oil in a heavy ovenproof pot over medium-high heat, in batches, until well browned on two sides. Move to a plate.
Add the onion, carrots and celery and cook 4 minutes. Stir in the garlic, tomato paste and flour for 1 minute.

The rest of the method is in Short Order Pro

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Tips

Dry the beef well and sear it in batches; crowded beef steams grey instead of browning.
Use an amber ale or lager; very hoppy IPAs turn bitter when reduced.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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