Beer Beef Stew Recipe – Super easy, but delicious and quick hearty stew cooked in a dutch oven with beef, mushrooms, carrots, and beer!
Temps went down to 40, so naturally, I put on a sweater, a fancy scarf, tall boots, and I hopped on the warm and hearty stew recipes in no time. 😍
But. HI-yo, hello! 👋👋 Happy Happy Sunday! I haven’t been with you on a Sunday since forever ago! Darn work’s got me flyin’ from place to place every weekend, and I haven’t had a chance to just stop and write you a sentence or two.
Speaking of visiting different cities. I went to Austin, Texas last week! WHY didn’t you tell me that I would experience Chicago, New York, Milwaukee, Skopje, and Amsterdam, all within 5 blocks of the city??? 😳 There was so much life and chaos down there. I LOVED IT! 💓 I even thought about just calling up my husband to pack up the kids and move. BUT I’d miss my Mama too much so I changed my mind…
And now, since I brought up my Mama – that’s mah-MAH, not MAW-muh – this Beer Beef Stew Recipe comes straight from her recipe box which is a 10-inch stack of papers with a whole bunch of scribbles that only SHE understands.
This is so easy, and if you’ve never made beef stew, you’ll kick yourself for waiting this long. AND. There’s beer in it, so you can just call today a win. ✓
But first, listen. I realize we’ve already talked about Beef Stew before, and that one was with Peas and Tomatoes, which is so awesomely good, but this? This is a tad bit better because of the richness and depth of flavor that the beer adds. All in all, I’ve been hooked on this stew since childhood and will never give up on it.
Now, before SNL starts, let me wrap this up:
I will need you to cut up some chuck roast into 2-inch cubes, chop up some carrots, slice up the mushrooms, grab two bottles of beer – one for the stew and one for you – and… make extras. Lots. Then serve it with mashed potatoes, or rice, and these Skillet Biscuits. I did, and forgot to regret the carbs. That just shows you how good it all was!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- Serves: Serves 6
- Serving size: 1
- Calories: 313.8
- Fat: 16.2
- Saturated fat: 1.3
- Carbohydrates: 14.7
- Sugar: 1.9
- Sodium: 314
- Fiber: 2.6
- Protein: 27.8
- Cholesterol: 46
- 2 tablespoons olive oil, divided
- 1 pound sirloin steak, trimmed of excess fat and cut into ½-inch bite-size cubes
- salt, to taste
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 large carrots cut into ½ to 1-inch pieces
- 1 package (8 ounces) baby portobello mushrooms, sliced
- bay leaf
- 2-tablespoons all-purpose flour
- 3 tablespoons water
- 2 tablespoons tomato paste
- 1 bottle (12-ounces) beer (use your favorite)
- ½-cup low sodium beef stock
- salt and fresh ground pepper, to taste
- chopped fresh parsley, for garnish
- Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
- Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
- Remove from the pot and set aside.
- Add the other tablespoon of olive oil in the Dutch oven.
- Stir in onions and cook for 3 minutes.
- Add garlic and continue to cook for 30 seconds.
- Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
- In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
- Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
- Add steak to mushroom mixture.
- Stir in beer mixture; season with salt and pepper, and bring to a boil.
- Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
- Remove from heat and taste for seasonings; adjust accordingly.
- Remove bay leaf and garnish with fresh chopped parsley.
Traditionally, Beef Stew is made with chuck roast, but to cut down cooking time by over 50%, I used sirloin steak.
Serve as is, or over mashed potatoes, noodles and/or rice.