Hearty Beef and Beer Stew
Warm up with this flavorful Hearty Beef and Beer Stew, a comforting dish perfect for any gathering or family dinner. This recipe combines tender beef stew meat, aromatic herbs, and fresh vegetables, all simmered to perfection in a rich beer-infused broth. The deep flavors developed during slow cooking create a hearty meal that pairs wonderfully with crusty bread. Cook it in the oven for an easy and hands-off approach, allowing you to spend more time with loved ones. Share this delightful stew at your next meal and watch everyone go back for seconds!
6
Servings
N/A
Calories
15
Ingredients
Ingredients
beef stew meat
2 lbs (cut into 1-inch cubes)
salt
1 teaspoon (to taste)
pepper
1/4-1/2 teaspoon (to taste)
dried thyme
1/2 teaspoon
dried marjoram
1/2 teaspoon
all-purpose flour
3 tablespoons
Dijon mustard
1 tablespoon
red wine vinegar
1 tablespoon
Worcestershire sauce
2 teaspoons
chopped yellow onion
1 cup (chopped)
garlic cloves
3-4 (minced)
flat beer
1 cup
beef stock or broth
2 cups
carrots
4 (cut into 1-inch slices)
medium mushrooms
8 ounces (halved)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a large Dutch oven that has been sprayed with non-stick cooking spray, combine the beef stew meat, salt, pepper, dried thyme, dried marjoram, all-purpose flour, Dijon mustard, red wine vinegar, Worcestershire sauce, chopped onion, and minced garlic. Stir to mix well until beef is evenly coated.
3
Cover the Dutch oven and place it in the preheated oven. Bake for 1 hour, allowing the flavors to meld and the meat to start tenderizing.
4
After an hour, add the beef stock (or broth), sliced carrots, and halved mushrooms to the pot. Stir to combine all the ingredients.
5
Cover again and return to the oven. Continue cooking for approximately 1 more hour, or until the beef is very tender and the flavors have fully developed. Adjust seasoning with additional salt and pepper if needed before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Beer Stew?
It is a comforting and flavorful dish featuring tender beef stew meat, aromatic herbs, and fresh vegetables simmered in a rich beer-infused broth.
What kind of beef is best for this stew?
The recipe calls for 2 lbs of beef stew meat, typically cut into 1-inch cubes for even cooking and tenderness.
What type of beer should I use?
The recipe specifies 1 cup of flat beer. While the type isn't specified, a stout or ale often provides the best depth of flavor for beef stews.
Can I use non-alcoholic beer?
Yes, you can substitute non-alcoholic beer to maintain the flavor profile without the alcohol content.
What oven temperature is required?
The oven should be preheated to 325°F (163°C) for a slow and steady bake.
How long does the stew take to cook?
The total baking time is approximately 2 hours: 1 hour for the initial bake with the meat and seasonings, followed by another hour after adding the vegetables and stock.
Do I need to brown the beef before putting it in the oven?
No, this recipe simplifies the process by combining the beef with flour and seasonings and baking it directly in the Dutch oven without a separate browning step.
What vegetables are included in this recipe?
The stew features chopped yellow onion, 4 carrots cut into 1-inch slices, and 8 ounces of halved medium mushrooms.
How should the carrots be prepared?
The carrots should be cut into 1-inch slices to ensure they hold their shape and texture during the long cooking process.
How should I prep the garlic?
The recipe calls for 3-4 garlic cloves that should be finely minced before being added to the pot.
What is the purpose of the flour?
The 3 tablespoons of all-purpose flour help coat the beef and act as a thickener for the stew's gravy as it bakes.
Why does the recipe use Dijon mustard?
Dijon mustard adds a subtle tang and depth of flavor that complements the richness of the beef and beer.
Can I substitute the red wine vinegar?
If needed, you can use balsamic vinegar or apple cider vinegar, though red wine vinegar is preferred for its specific acidity.
What does Worcestershire sauce contribute to the dish?
Worcestershire sauce adds savory umami notes that enhance the overall meatiness of the stew.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What if I don't have a Dutch oven?
You can use any large, heavy, oven-safe pot with a tight-fitting lid that can safely withstand 325°F.
Can I make this stew in a slow cooker?
Yes, you can adapt this for a slow cooker by combining all ingredients and cooking on low for 6-8 hours or high for 4 hours, though the oven method provides a unique roasted flavor.
Is this beef stew freezer-friendly?
Yes, this stew freezes well. Allow it to cool completely before placing it in airtight, freezer-safe containers for up to 3 months.
How should I store leftovers?
Store any remaining stew in an airtight container in the refrigerator for 3 to 4 days.
What side dishes pair well with this stew?
This hearty stew pairs wonderfully with crusty bread, mashed potatoes, or a simple green salad.
Can I use fresh herbs instead of dried?
Yes, you can use fresh thyme and marjoram; generally, use three times the amount of fresh herbs as you would dried.
What herbs are used in this stew?
The recipe uses 1/2 teaspoon each of dried thyme and dried marjoram to provide an earthy, aromatic base.
Is this recipe dairy-free?
Yes, based on the ingredients provided, this recipe is naturally dairy-free.
Can I add potatoes to the recipe?
Absolutely. You can add cubed potatoes during the second hour of cooking along with the carrots and mushrooms.
Why is the beer described as 'flat'?
Using flat beer prevents excessive foaming when mixing and allows the flavor to integrate smoothly without the carbonation affecting the texture.
How do I know when the beef is fully cooked?
The beef is done when it is very tender and easily pulls apart with a fork after about 2 hours of baking.
Can I use beef broth instead of stock?
Yes, beef broth and beef stock can be used interchangeably in this recipe.
Is this stew spicy?
No, the stew is savory and aromatic rather than spicy, though you can adjust the black pepper to your preference.
Can I prepare this dish in advance?
Yes, stew often tastes even better the next day after the flavors have had more time to meld in the refrigerator.
How do I adjust the seasoning?
Before serving, taste the stew and add additional salt or pepper as needed to reach your desired flavor profile.