Beef And Beer Stew With Root Vegetables Recipe

Name: Beef And Beer Stew With Root Vegetables
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 2 lbs beef stew meat; 2 bay leaves; 2 sprigs fresh thyme; 1 sprig rosemary; 2 tbsp olive oil; 2 tbsp butter; 2 large onions, chopped; 2 tbsp all-purpose flour; 2 cups dark beer (stout or porter recommended); 4 cups hot beef broth; 1 (28 ounce) can crushed tomatoes; 1 tsp salt; 1/2 tsp ground black pepper; 1 lb carrots, peeled and chopped; 1 lb celery, chopped; 1 lb rutabaga, peeled and chopped; 1 lb parsnips, peeled and chopped

Warm up your winter with this hearty Beef and Beer Stew! Tender beef slow-cooked in rich beer broth with a medley of root vegetables creates the ultimate comforting meal. Perfect for a cozy night in.

Prep Time 45 mins

Cook Time 135 mins

Calories 304.7 kcal

Protein 54g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Beer Stew With Root Vegetables

2 lbs beef stew meat
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
2 tbsp olive oil
2 tbsp butter
2 large onions, chopped
2 tbsp all-purpose flour
2 cups dark beer (stout or porter recommended)
4 cups hot beef broth
1 (28 ounce) can crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper
1 lb carrots, peeled and chopped
1 lb celery, chopped
1 lb rutabaga, peeled and chopped
1 lb parsnips, peeled and chopped

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How to Make Beef And Beer Stew With Root Vegetables

Season 2 lbs beef stew meat generously with salt and pepper.
Tie 2 bay leaves, 2 sprigs fresh thyme, and 1 sprig rosemary together in a cheesecloth sachet.
In a large Dutch oven or casserole dish, heat 2 tbsp olive oil and 2 tbsp butter until butter is melted and bubbly.
Add the beef in a single layer and sear well on all sides until browned. Remove beef and set aside.
Add 2 large onions, chopped, to the pot and cook until golden brown and caramelized (about 8-10 minutes).
Sprinkle 2 tbsp all-purpose flour over the onions and stir well to combine, cooking for 1 minute.
Return the beef to the pot. Add 2 cups of your favorite beer (stout or porter recommended), 4 cups hot beef broth, the herb sachet, 1 (28 ounce) can crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour.
Add 1 lb carrots, peeled and chopped, 1 lb celery, chopped, 1 lb rutabaga, peeled and chopped, and 1 lb parsnips, peeled and chopped. Continue to simmer for 1 additional hour, or until the beef is very tender and the vegetables are cooked through.
Remove the herb sachet before serving. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

12g

Fat

25g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef European Irish Stews Dietary Comfort Food Meat Taste Mood 4 Hours Or Less