Beef and Beer Stew

Name: Beef and Beer Stew
Cook time: 150 min
Total time: 150 min
Cuisine: European
Ingredients: beef boneless chuck, brisket, or shank — 1,2 kg; yellow onion, large — 1 pcs; carrot medium size — 2 pcs; ground coriander — 1 tsp; cayenne pepper — 1/8 tsp; ground black pepper — 1/4 tsp; tomato medium size — 3 pcs; tomato paste — 1 tbsp; beer — 300 ml; garlic — 3 clove; fresh thyme sprigs — 3 pcs; salt by taste

150 minutes

Medium

My love for beef stew is truly endless. Incredibly tender meat, a rich, thick gravy, and a generous serving of creamy mashed potatoes on the side — what could be cozier or more comforting?

Today, I’m sharing a recipe for exactly that kind of comfort food: beef slow-cooked in beer. Prepared this way, the meat turns out flavorful and soooo tender. The beer adds a subtle malty, bread-like undertone and helps tenderize the beef during the braising process.

Beer recommendations can be found below in the ingredient notes section.

Main Courses European cuisine

26 seconds ago

Ingredients for 6 servings:

Base

beef boneless chuck, brisket, or shank
1,2 kg
yellow onion, large
1 pcs
carrot medium size
2 pcs
ground coriander
1 tsp
cayenne pepper
1/8 tsp
ground black pepper
1/4 tsp
tomato medium size
3 pcs
tomato paste
1 tbsp
beer
300 ml
garlic
3 clove
fresh thyme sprigs
3 pcs
salt by taste

Recipe:

Ingredient Notes:

Beef. You can use any cut of beef suitable for stewing or braising – chuck, brisket, boneless shank, or meaty ribs. As an alternative, you can make this dish with pork. In that case, pork shoulder or neck work best. Keep in mind that pork will require less time to braise until tender.
Beer. For this stew, I used an amber ale with a mild bitterness. You can also use Pilsner or a light lager. Stout will add a deeper, more distinct character, which is also great; but again, it’s better to choose a beer that isn’t overly bitter.
Tomatoes. This recipe uses fresh seasonal tomatoes combined with tomato paste. Both of these ingredients, besides adding flavor, act as natural tenderizers for the meat.
Off-season, you can replace both the fresh tomatoes and the paste with canned whole peeled tomatoes in their own juice. These usually contain only tomatoes, tomato juice, salt, and citric acid. Do not use pickled tomatoes with sugar and vinegar, no matter how tasty they are – they won’t work for this recipe.
Onions. Regular yellow onions are the best option. Depending on your preference, you can substitute them with white onions or shallots.
Garlic. Fresh garlic is ideal here. However, if you need to substitute it with dry granulated garlic, use 1/2 tsp.
Thyme. Instead of the fresh thyme listed in the recipe, you can use dried thyme. 1 tsp will be enough.

Let’s start cooking!

Cut the meat into bite-sized pieces. Dice the onion and carrot.

Heat 2 tablespoons of vegetable oil in a frying pan over high heat. Brown the meat in batches until golden, about 1-2 minutes per batch.

Transfer the meat to a pot or Dutch oven.

Reduce the heat to medium. Add the onions and carrots to the pan and sauté them, stirring frequently, for 3–4 minutes.

Add the spices, tomato paste, and tomatoes. Cook for 2–3 minutes, stirring constantly.

Transfer the vegetables to the pot with the meat, along with the thyme and sliced garlic. Pour in the beer. Season with salt and pepper to taste.

Bring to a boil over high heat. Then, reduce the heat to low, cover, and simmer until the meat is tender, about 1.5-2 hours.

Serve.

Enjoy!

This Beef and Beer Stew recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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