Beer-Braised Beef Stew - ★Cooking Recipes★

Two bottles of ale give this comforting beef stew a rich and hearty flavour.
Directions for: Beer-Braised Beef Stew

Ingredients

5 pounds boneless beef chuck, cut into 1 1/2 inch cubes

Kosher salt and freshly ground black pepper

3 Tbsp vegetable oil

1 (6-oz) can tomato paste

2 onions, chopped

3 cups beef broth

2 (12-oz) bottles of ale

3 Tbsp soy sauce

1 bay leaf

1 lb(s) beets, peeled and halved

1 lb(s) brussels sprouts

1 lb(s) carrots, chopped

1 lb(s) parsnips, chopped

1 lb(s) small red potatoes, halved

Directions

1. Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.

2. Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

3. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

See more: Vegetables, Beef, Dinner, Comfort Food, Main