Beef and Beer Stew with Root Vegetables

Warm up with a hearty bowl of Beef and Beer Stew with Root Vegetables, the ultimate comfort food perfect for chilly evenings. This slow-cooked classic combines tender chunks of seared beef chuck with a rich, flavorful broth made from dark beer, beef stock, and a touch of tomato paste. Loaded with rustic root vegetables like carrots, parsnips, and potatoes, it's a wholesome one-pot meal brimming with earthy sweetness and satisfying textures. Fresh thyme and a bay leaf lend an aromatic depth, while optional frozen peas and parsley offer a pop of color and freshness. Easy to prepare and simmered to perfection over a few hours, this beef stew pairs beautifully with crusty bread, making it an irresistible choice for cozy family dinners or gatherings. Perfectly seasoned and deeply satisfying, this recipe is a must-make for hearty stew lovers!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 0.25 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 12 ounces dark beer (e.g., stout or porter)
• 2 tablespoons tomato paste
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 large parsnips, peeled and cut into 1-inch chunks
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 cup frozen peas (optional)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

In a large bowl, combine the beef cubes, flour, salt, and pepper. Toss until the beef is evenly coated.

Step 2

Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef and set aside.

Step 3

Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Pour in the beef broth and beer, stirring to combine. Add the tomato paste and mix until dissolved.

Step 6

Return the seared beef to the pot, then add the carrots, parsnips, potatoes, bay leaf, and thyme sprigs.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 8

Optional: About 10 minutes before serving, stir in the frozen peas if using.

Step 9

Remove the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve hot, garnished with chopped fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2305.9g)

Amount per serving	% Daily Value*
Calories	3540.9

Total Fat 211.2g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 5337.8mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 23.9g	0%
Total Sugars 25.2g
Protein 192.9g	0%

Vitamin D 0IU	0%
Calcium 282.8mg	0%
Iron 33.5mg	0%
Potassium 6223.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 22.3%

Carbs: 22.9%