Beer & Beef Stew

December 21, 2022

This hearty & rich beef stew has the added complexity with the use of beer.

Step 1:

• 2 TB Canola Oil (or your preference)

• 2 ½ lbs. Chunked Beef Chuck Roast

Heat the pot, then add oil. When oil is hot, add one-third of the chunked chuck roast and cook until seared brown. Remove the cooked chuck roast from the pot into a bowl and place to the side. Repeat this step until all the chuck roast is cooked.

Step 2:

• 2 TB Canola Oil (or your preference)

• 2 ½ cups Large Diced Onion, separated

• 8 oz. Quartered (or cut into sixths depending on size) Mushrooms, stems removed

Add oil. When oil is hot, add onions and mushrooms, sauté until lightly browned.

Step 3:

• ¼ cup All-Purpose or Gluten-Free Flour

• 12 oz. Beer (see Note)

Add flour and stir. Add half of the beer and stir until cooked down a bit. Add the remaining beer and stir.

Step 4:

• 2 ½ lbs. Cooked Beef Chuck Roast from Step 1

• 12 oz. Carrots, peeled and cut on a bias

• 1 ½ lbs. Cut Potatoes

Return the cooked chuck roast to the pot. Add the chunked carrots and stir. Add the cut potatoes and stir.

Step 5:

• 1 ¾ cups Hot Water

• 2 TB Beef Base (I prefer Better Than Bouillon. I am not sponsored by them)

Add beef base to the hot water and stir. Once the beef base and water is mixed, pour into the pot.

Step 6:

• 2 TB Tomato Paste

• 2 TB Worcestershire Sauce

• 1 TB Thyme

• 2 tsp Black Pepper

• 1 TB Smoked Paprika

• 2 tsp Salt

Add ingredients and stir. Cover the pot and let it simmer until beef is tender and carrots/potatoes are soft.

Check salt level and add if needed.

Garnish with Parsley.

NOTE: Please note the hop-level of your beer. If it distracts from the rest of the stew, you may want to drink it instead of using it in the dish. I’ve tended to have better success with lagers, mild ales, and brown ales/stouts (and I LOVE IPAs by the way!).