Is Beef and Beer Stew healthy?

This stew can be part of a balanced diet. It's a great source of protein, iron, and B vitamins from the beef, plus fiber and vitamins from the vegetables. However, it is also high in calories and sodium. Enjoy it in moderation as a hearty, comforting meal.

What is the best type of beer to use for stew?

Dark beers like stouts (e.g., Guinness), porters, or Belgian dubbels are ideal. They provide a rich, malty, and slightly sweet flavor that complements the beef. Avoid hoppy beers like IPAs, as they can make the stew taste bitter after simmering.

Can I make this stew without beer?

Yes, you can. For a non-alcoholic version, replace the 12 oz of beer with an additional 1.5 cups of beef broth and add 1 tablespoon of balsamic vinegar or apple cider vinegar to mimic the acidity and complexity the beer provides.

How can I thicken my stew if it's too thin?

The stew should thicken naturally from the flour on the beef and the starch from the potatoes. If you prefer it thicker, you can make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 10 minutes of cooking.

Can I freeze this stew?

Absolutely. Let the stew cool completely, then transfer it to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop. Note that potatoes can sometimes become slightly grainy after freezing, but the flavor will still be excellent.

Home / Recipes / american / Beef and Beer Stew

americanMediumnon vegetariandairy freenut freehigh protein

Beef and Beer Stew

RATING

4.4/5(147)

TASTE SCORE

9/10

Tender chunks of beef and hearty root vegetables simmered in a rich, savory gravy made from dark beer. This one-pot meal is the ultimate comfort food for a chilly evening, perfect served with crusty bread.

PREP

25m

COOK

150m

SERVES

1.5 CUPS

615 cal

SERVINGS

INSTRUCTIONS

6 steps. 150 minutes total.

6 STEPS

1
Step 1
- a.Season and Sear the Beef
- b.Pat the beef cubes dry with paper towels. In a large bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- c.Add the beef cubes to the flour mixture and toss until they are evenly coated.
- d.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add half of the beef in a single layer, ensuring not to crowd the pan.
- e.Sear the beef for 5-7 minutes, turning occasionally, until a deep brown crust forms on all sides. Transfer the seared beef to a clean plate. Repeat with the remaining beef.
2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened.
- c.Add the minced garlic and tomato paste. Cook for 1-2 minutes more, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
3
Step 3
- a.Deglaze and Build the Stew Base
- b.Pour the dark beer into the pot to deglaze. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom. This adds immense flavor.
- c.Bring the beer to a simmer and let it cook for 3-4 minutes, allowing it to reduce slightly and the alcohol to cook off.
- d.Stir in the beef broth, Worcestershire sauce, thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- e.Return the seared beef and any accumulated juices from the plate back into the pot. Stir to combine.
4
Step 4
- a.Simmer the Stew
- b.Increase the heat to bring the stew to a gentle simmer. Once it begins to bubble, reduce the heat to the lowest setting that maintains a very gentle simmer.
- c.Cover the pot and let it cook for 90 minutes (1.5 hours), stirring every 30 minutes to prevent sticking.
5
Step 5
- a.Add Potatoes and Finish Cooking
- b.After 90 minutes, add the potato chunks to the stew. Stir gently to submerge them in the liquid.
- c.Replace the lid and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
6
Step 6
- a.Rest and Serve
- b.Remove the pot from the heat. Carefully fish out and discard the bay leaf and thyme sprigs.
- c.Let the stew rest, uncovered, for 10-15 minutes. This allows the gravy to thicken slightly.
- d.Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot stew into bowls, garnish with fresh parsley, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender beef, use a cut with good marbling like chuck roast or beef brisket.
2
Don't rush the searing step. A deep brown crust on the beef is crucial for developing a rich, complex flavor in the final stew.
3
Use a dark beer you enjoy drinking. A stout (like Guinness) or a porter will add rich, malty, and slightly sweet notes without being overly bitter.
4
This stew tastes even better the next day as the flavors have more time to meld. It's a perfect make-ahead meal.
5
For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering stew during the last 10 minutes of cooking.
6
Serve with crusty bread, mashed potatoes, or egg noodles to soak up every last drop of the delicious gravy.

RECIPE VARIATIONS

Adapt it for your goals.

Slow Cooker Method

Complete steps 1-3 on the stovetop. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking.

Vegetable Additions

Add 8 ounces of cremini mushrooms (halved or quartered) along with the onions, or stir in 1 cup of frozen peas during the last 5 minutes of cooking for a pop of color and sweetness.

Herb Variations

Add a sprig of fresh rosemary along with the thyme for a more woodsy, aromatic flavor profile.

Spicy Kick

Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle background heat.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.

blood

Rich in Iron and B Vitamins

This stew is packed with iron, which is crucial for preventing anemia and transporting oxygen in the blood. It also contains B vitamins, particularly B12, which supports nerve function and energy production.

energy

Provides Sustained Energy

The combination of protein from beef, complex carbohydrates from potatoes and vegetables, and healthy fats provides a balanced source of long-lasting energy.

vitamins

Contains Essential Nutrients

The carrots, celery, and onions contribute essential vitamins like Vitamin A and C, as well as dietary fiber, which aids in digestion and promotes gut health.

QUESTIONS?

Frequently asked questions

A 1.5-cup serving of this Beef and Beer Stew contains approximately 580-650 calories, depending on the specific cut of beef and type of beer used.

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Beef and Beer Stew

For 6 servings

6 steps. 150 minutes total.

Step 1

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