Beef and Beer Stew

Instructions

1. 1

   Season and Sear the Beef

   • Pat the beef cubes dry with paper towels. In a large bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • Add the beef cubes to the flour mixture and toss until they are evenly coated.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add half of the beef in a single layer, ensuring not to crowd the pan.
   • Sear the beef for 5-7 minutes, turning occasionally, until a deep brown crust forms on all sides. Transfer the seared beef to a clean plate. Repeat with the remaining beef.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened.
   • Add the minced garlic and tomato paste. Cook for 1-2 minutes more, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
3. 3

   Deglaze and Build the Stew Base

   • Pour the dark beer into the pot to deglaze. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom. This adds immense flavor.
   • Bring the beer to a simmer and let it cook for 3-4 minutes, allowing it to reduce slightly and the alcohol to cook off.
   • Stir in the beef broth, Worcestershire sauce, thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
   • Return the seared beef and any accumulated juices from the plate back into the pot. Stir to combine.
4. 4

   Simmer the Stew

   • Increase the heat to bring the stew to a gentle simmer. Once it begins to bubble, reduce the heat to the lowest setting that maintains a very gentle simmer.
   • Cover the pot and let it cook for 90 minutes (1.5 hours), stirring every 30 minutes to prevent sticking.
5. 5

   Add Potatoes and Finish Cooking

   • After 90 minutes, add the potato chunks to the stew. Stir gently to submerge them in the liquid.
   • Replace the lid and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
6. 6

   Rest and Serve

   • Remove the pot from the heat. Carefully fish out and discard the bay leaf and thyme sprigs.
   • Let the stew rest, uncovered, for 10-15 minutes. This allows the gravy to thicken slightly.
   • Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot stew into bowls, garnish with fresh parsley, and serve immediately.