A rich, hearty Dutch oven stew with tender chuck roast, Yukon gold potatoes, fresh herbs, and a deeply savory beer-braised broth.
The Coziest Beer-Braised Beef Stew
Prep Time: 25 minutes
Cook Time: 2–2½ hours
Total Time: 2 hours 25 minutes–2 hours 55 minutes
Servings: 6–8
Equipment: Large Dutch oven
A Note on Building Flavor
This is one of those recipes that you’ll want to taste along the way. Throughout the process, taste your stew to make sure it’s building the flavor profile you desire. I do this every single time I cook or bake and I make adjustments even if I’m following a particular recipe. For this one, taste your stew and make adjustments according to your taste preferences.
Also, should you prefer not to use beer, any broth works perfectly fine.
Enjoy!
Ingredients
For the Beef
2 lbs chuck roast, cut into generous cubes
1 ½ tsp kosher salt
½ tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
¼ cup all-purpose flour
2–3 tbsp olive oil, for browning
For the Vegetables
4 garlic cloves, thickly sliced
1 medium yellow or red onion, chopped
3 medium carrots, chopped
2–3 celery stalks, chopped
1 lb baby Yukon gold potatoes, quartered
2 generous handfuls of mushrooms, sliced or quartered
1 tbsp olive oil, as needed
For the Beer-Braised Broth
1 large can (approximately 16 oz) beer* (or any broth of your choice)
2–3 cups water
1 can (6 oz) tomato paste
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp liquid aminos or soy sauce
2 tsp balsamic glaze
½ tsp dried oregano
1 tsp garlic powder
Freshly cracked black pepper, to taste
Kosher salt, as needed
1 small sprig fresh rosemary, optional
2 sprigs fresh thyme, optional
Fresh oregano, optional
I used Big Weekend Double IPA by Coronado Brewing Company (8.8% ABV). This beer has a pronounced hop character, so substituting another style of beer may change the flavor of the finished stew. A less bitter amber ale or brown ale would also work.
Instructions
1. Season and Brown the Beef
Pat the chuck roast dry and cut into generous, bite-sized cubes.
In a large bowl, season the beef with salt, black pepper, garlic powder, paprika, and dried oregano. Toss until evenly coated.
Sprinkle the flour over the seasoned beef and toss again, making sure each piece is lightly coated.
Heat 2–3 tablespoons of olive oil in a Dutch oven over medium-high heat.
Working in batches, brown the beef on all sides until a golden crust develops, approximately 2–3 minutes per side.
Transfer the browned beef to a plate and set aside.
Tip: Avoid overcrowding the Dutch oven. Browning the beef in batches helps develop a beautiful crust and builds flavor at the bottom of the pot.
2. Sauté the Vegetables
Reduce the heat to medium and add another tablespoon of olive oil if needed.
Add the sliced garlic and chopped onion. Cook for approximately 3–4 minutes, stirring occasionally, until softened and fragrant.
Add the carrots, celery, quartered Yukon gold potatoes, and mushrooms.
Cook for another 5–7 minutes, stirring occasionally, allowing the vegetables to develop a little color.
You want some light browning here. Those caramelized bits will contribute to the richness of the stew.
3. Build the Beer-Braised Broth
Add the tomato paste directly to the vegetables.
Stir well, coating everything evenly, and cook for 1–2 minutes to deepen the flavor of the tomato paste.
Slowly pour in the beer, scraping the bottom of the Dutch oven with a wooden spoon to release any browned bits.
Add 2 cups of water and stir to combine.
Next, add:
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon liquid aminos
2 teaspoons balsamic glaze
½ teaspoon dried oregano
A few turns of freshly cracked black pepper
Stir everything together and allow the broth to simmer gently for 3–5 minutes.
4. Taste and Adjust the Flavor
Before returning the beef to the Dutch oven, taste the broth.
This is where you begin building the flavor profile that makes the stew your own.
If you’d like more savory depth, add Worcestershire sauce 1 teaspoon at a time.
For additional saltiness and umami, add liquid aminos ½ teaspoon at a time.
If the broth needs a little more sweetness or acidity, add balsamic glaze 1 teaspoon at a time.
If the beer tastes too bitter, add brown sugar 1 teaspoon at a time.
Stir and taste between additions, giving each ingredient a moment to incorporate before adding more.
Remember, the flavors will continue to develop and concentrate as the stew cooks. You don’t need to get everything perfect at this stage.
5. Return the Beef and Simmer
Once you’re happy with the broth, return the browned chuck roast and any accumulated juices to the Dutch oven.
Add fresh rosemary, thyme, or oregano, if desired.
Stir gently, making sure the beef is mostly submerged in the liquid. Add a little more water if needed.
Bring the stew to a gentle simmer, then reduce the heat to medium.
Cover and cook for approximately 1½–2 hours, stirring occasionally, until the beef is fork-tender and the potatoes are cooked through.
If the stew becomes too thick, add water in ¼-cup increments.
If you’d prefer a thicker consistency, remove the lid during the final 15–20 minutes and allow some of the liquid to reduce.
Don’t forget to taste! Check the broth periodically as it cooks. The flavors will change as the beef, vegetables, and herbs release their flavors into the stew.
6. Taste Once More and Serve
Once the beef is tender and the stew has reached your desired consistency, give it one final taste. Adjust the salt, pepper, or other seasonings as needed.
Remove any woody herb stems before serving.
Ladle the stew into shallow bowls and serve warm.
For an especially comforting meal, I love serving this stew alongside creamy mashed potatoes, allowing the rich broth to settle right beside them.
With Love,
Ambyr
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