Beer-Braised Beef Stew

Total Time:
3 hr 10 min
Prep:
25 min
Cook:
2 hr 45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • One 6-ounce can tomato paste
  • 2 onions, chopped
  • 3 cups beef broth
  • Two 12-ounce bottles ale
  • 3 tablespoons soy sauce
  • 1 bay leaf
  • 1 pound small beets, peeled and halved
  • 1 pound Brussels sprouts
  • 1 pound carrots, chopped
  • 1 pound parsnips, chopped
  • 1 pound small red potatoes, halved
Directions
Watch how to make this recipe.
  • Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.

  • Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

  • Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.


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