There are few things so supremely comforting as beef stew. Maybe it’s that it cooks for hours, creating a delicious melding of flavors or that it makes your house smell amazing while it simmers away. Whatever it is, as the chilly days are on their way, you’ll need a good beef stew recipe on hand for when the cold is just too much to handle.
Browning the beef is the most time consuming part, I promise. After that it’s lots of throwing everything in the pot and simmering. Lots and lots of simmering. It’ll smell delicious. You’ll want to just rush ahead and scoop some in a bowl, but leave it be and let it simmer.
I love the addition of the beer into the stew and the depth of flavor it gives the meal, but if you’re worried about it, just substitute more broth to take its place. Looking to add a little something extra when serving? A scoop of mashed potatoes would take this deliciously over the top as the most comforting meal ever.
beef and beer stew
makes 6 servings
2 pounds beef stew meat, cut into 1-inch cubes
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 tablespoons canola oil
1 cup frozen pearl onions
2 cloves garlic, minced
12 ounces dark beer (stout, lager, ale, porter)
1 28-ounce can diced tomatoes
3 cups beef broth
1 bay leaf
2 medium russet potatoes, cut in 1/2-inch cubes
2 carrots, cut in 1/2-inch slices
8 ounces crimini mushrooms, sliced
1 1/2 cups frozen peas
Trim any excess fat from the beef and make sure that it’s all roughly uniform in size, cutting any larger pieces you might have. Place the beef in a large bowl or a brown paper bag. Combine the flour, salt, and pepper and sprinkle over the meat. Stir or toss to completely coat the meat. In a large dutch oven or soup pot, heat the oil over medium heat. Shake and excess flour off of a few pieces of the beef and add them to the pot, making sure not to crowd too many pieces in at once. Brown the meat on all sides and set aside on a paper towel lined plate. Repeat until all the meat has been browned, adding a little additional oil to the pot toward the end if needed. Turn the heat to medium-low and add the garlic and onions. Sautee for a minute until fragrant. Add half of the beer to deglaze the pot, scraping anything from the bottom. Add the beef back to the pot and add the rest of the beer, the tomatoes, beef broth, and the bay leaf. Bring to a simmer, cover, and cook for 1 1/2 hours. Add the potatoes, carrots, and mushrooms and continue simmering, uncovered, for 1 hour. Stir the peas, salt, and pepper to taste during the last 10 minutes of cooking. Serve hot.