Beer Beef Stew Recipe

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Super easy, but delicious and quick hearty stew cooked in a dutch oven with beef, mushrooms, carrots, and beer!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: beer beef stew

Servings: servings

2 tablespoons olive oil divided
1½ pounds sirloin steak trimmed of excess fat and cut into 1/2-inch bite-sized cubes
salt and freshly ground black pepper to taste
1 yellow onion finely diced
3 garlic cloves minced
3 large carrots cut into 1/2 to 1-inch coins
8 ounces sliced baby portobello mushrooms
1 bay leaf
2 tablespoons all-purpose flour
3 tablespoons water
2½ tablespoons tomato paste
12 ounces bottle of beer (use your favorite ale or stout)
½ cup low sodium beef stock
salt and freshly ground black pepper to taste
chopped fresh parsley for garnish

Brown the meat. Heat one tablespoon of olive oil in a Dutch oven over medium-high heat. Add the meat, season with salt and pepper, and cook for 3 to 4 minutes, or until browned on all sides. Remove the meat from the pot and set it aside.
Cook the veggies. Add the other tablespoon of olive oil to the Dutch oven. Stir in onions and cook for 3 minutes. Add garlic and continue to cook for 15 seconds. Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
Make a slurry. In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
Add the broth ingredients. Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
Put it all together. Add the browned steak to the mushroom/veggie mixture. Stir in the beer mixture; season with salt and pepper, and bring to a boil.
Simmer. Cover and reduce the heat to a simmer; cook for 5 to 7 minutes, or until the liquid has thickened.
Finish. Remove from heat and taste for seasonings; adjust accordingly.
Serve. Remove the bay leaf, ladle into bowls, garnish with parsley, and serve.

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.