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Tender chunks of beef and hearty root vegetables simmered in a rich, savory gravy made from dark beer. This one-pot meal is the ultimate comfort food for a chilly evening, perfect served with crusty bread.
For 6 servings
Season and Sear the Beef
Sauté Aromatics
Deglaze and Build the Stew Base
Tender chunks of beef and hearty root vegetables simmered in a rich, savory gravy made from dark beer. This one-pot meal is the ultimate comfort food for a chilly evening, perfect served with crusty bread.
This american recipe takes 175 minutes to prepare and yields 6 servings. At 614.89 calories per serving with 35.06g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Simmer the Stew
Add Potatoes and Finish Cooking
Rest and Serve
Complete steps 1-3 on the stovetop. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking.
Add 8 ounces of cremini mushrooms (halved or quartered) along with the onions, or stir in 1 cup of frozen peas during the last 5 minutes of cooking for a pop of color and sweetness.
Add a sprig of fresh rosemary along with the thyme for a more woodsy, aromatic flavor profile.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle background heat.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This stew is packed with iron, which is crucial for preventing anemia and transporting oxygen in the blood. It also contains B vitamins, particularly B12, which supports nerve function and energy production.
The combination of protein from beef, complex carbohydrates from potatoes and vegetables, and healthy fats provides a balanced source of long-lasting energy.
The carrots, celery, and onions contribute essential vitamins like Vitamin A and C, as well as dietary fiber, which aids in digestion and promotes gut health.
A 1.5-cup serving of this Beef and Beer Stew contains approximately 580-650 calories, depending on the specific cut of beef and type of beer used.
This stew can be part of a balanced diet. It's a great source of protein, iron, and B vitamins from the beef, plus fiber and vitamins from the vegetables. However, it is also high in calories and sodium. Enjoy it in moderation as a hearty, comforting meal.
Dark beers like stouts (e.g., Guinness), porters, or Belgian dubbels are ideal. They provide a rich, malty, and slightly sweet flavor that complements the beef. Avoid hoppy beers like IPAs, as they can make the stew taste bitter after simmering.
Yes, you can. For a non-alcoholic version, replace the 12 oz of beer with an additional 1.5 cups of beef broth and add 1 tablespoon of balsamic vinegar or apple cider vinegar to mimic the acidity and complexity the beer provides.
The stew should thicken naturally from the flour on the beef and the starch from the potatoes. If you prefer it thicker, you can make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 10 minutes of cooking.
Absolutely. Let the stew cool completely, then transfer it to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop. Note that potatoes can sometimes become slightly grainy after freezing, but the flavor will still be excellent.
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