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Beer-Braised Beef Stew

  • Level: Easy
  • Total: 3 hr 10 min
  • Active: 3 hr 10 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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.
  3. 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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