Deep Rich and Beefy Beer Beef Stew

Indulge in the hearty comfort of Deep Rich and Beefy Beer Beef Stew, a slow-simmered masterpiece packed with robust flavor. Tender cubes of seared beef chuck roast mingle with hearty vegetables like carrots, potatoes, and mushrooms, all enveloped in a velvety broth infused with dark beer and beef stock. A hint of Worcestershire sauce and fragrant thyme elevate the stew, while the final addition of sweet peas adds a pop of freshness. Perfect for chilly days, this one-pot wonder pairs beautifully with crusty bread to soak up every last drop of its savory, beer-enhanced goodness. Whether served as a cozy family dinner or a crowd-pleasing meal, this rich and flavorful stew is guaranteed to impress.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.25 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and cut into chunks
• 3 celery stalks, sliced
• 3 medium russet potatoes, peeled and cubed
• 8 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 bottle dark beer (such as stout or porter)
• 1 tablespoon Worcestershire sauce
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped (optional for garnish)

Directions

Step 1

Cut the beef chuck roast into bite-sized cubes, about 1-1.5 inches. Pat the pieces dry with paper towels and season evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Place the flour in a large mixing bowl. Add the beef cubes and toss to coat evenly, shaking off any excess flour.

Step 3

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and heat until shimmering. Working in batches, sear the beef cubes on all sides until browned, about 3-4 minutes per batch. Remove the beef and set aside on a plate.

Step 4

Lower the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, for 5 minutes or until softened.

Step 5

Add the minced garlic, stirring until fragrant, about 1 minute. Then add the carrots, celery, potatoes, and mushrooms. Stir well to combine.

Step 6

Create a well in the center of the vegetables and add the tomato paste. Allow it to cook for 2 minutes to deepen its flavor while stirring occasionally.

Step 7

Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the beer simmer for 2-3 minutes to reduce slightly.

Step 8

Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Return the seared beef along with any juices that have accumulated on the plate.

Step 9

Stir everything together and bring the stew to a boil. Reduce the heat to low, cover with a lid, and let simmer for 2.5-3 hours, stirring occasionally. The beef should be fork-tender, and the broth should thicken.

Step 10

During the last 10 minutes of cooking, stir in the frozen peas and let them heat through.

Step 11

Remove the thyme sprigs and bay leaves before serving. Taste and adjust seasoning, adding additional salt and pepper if necessary.

Step 12

Ladle the stew into bowls, garnish with chopped parsley (if desired), and serve warm with crusty bread.

Nutrition Facts

Serving size	(4215.5g)

Amount per serving	% Daily Value*
Calories	3904.8

Total Fat 214.6g	0%
Saturated Fat 78.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 680.4mg	0%
Sodium 8375.9mg	0%
Total Carbohydrate 264.6g	0%
Dietary Fiber 40.3g	0%
Total Sugars 48.1g
Protein 220.5g	0%

Vitamin D 22.7IU	0%
Calcium 750.7mg	0%
Iron 46.4mg	0%
Potassium 10107.6mg	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: 49.9%

Protein: 22.8%

Carbs: 27.3%