Beer and Beef Stew

By Tracy

6 Person

290 Minutes

0 Calories

This stew we are making in a slow cooker (though you could make it in the oven as well). The controlled low and slow cooking is perfect for tenderizing the flavorful but tough pieces of beef chuck roast while keeping the root vegetables intact. The trick is to brown the meat first, before adding to the slow cooker. That way you get all of the wonderful flavors from the browned meat in your stew.

Ingredients

salt
4 tbsp. chopped fresh parsley (optional)
2 tsp. dried thyme
1/2 pound celery root
3 parsnips, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
3 cups beef broth
16 oz. beer
2 tbsp. tomato paste
2 stalks celery
2 cups chopped onion
2 tbsp. butter
2 pounds well marbled chuck beef roast

Method

01

Brown the beef, transfer to the slow cooker. Heat the butter in a large saute pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.
02

Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.
03

Saute onions and celery, transfer to the slow cooker. Add the onions and celery to the pan in which you just browned the beef. Saute the onions and celery until they begin to brown at the edges, about 5 minutes.
04

Add the tomato paste and mix well. Cook for a minute or two, then adds a little beer, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.
05

Transfer the celery and onions into the slow cooker. Add beer, broth, root vegetables, thyme, salt. Add the rest of the beer, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.
06

Cook in the slow cooker. Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Related Tags

Beer and Beef Stew

4.3

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 270 Mins
Total Time 290 Mins

02 Ingredients

salt

4 tbsp. chopped fresh parsley (optional)

2 tsp. dried thyme

1/2 pound celery root

3 parsnips, peeled and cut into chunks

2 large carrots, peeled and cut into chunks

3 cups beef broth

16 oz. beer

2 tbsp. tomato paste

2 stalks celery

2 cups chopped onion

2 tbsp. butter

2 pounds well marbled chuck beef roast

03 Method

Step 1

Brown the beef, transfer to the slow cooker. Heat the butter in a large saute pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.

Step 2

Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

Step 3

Saute onions and celery, transfer to the slow cooker. Add the onions and celery to the pan in which you just browned the beef. Saute the onions and celery until they begin to brown at the edges, about 5 minutes.

Step 4

Add the tomato paste and mix well. Cook for a minute or two, then adds a little beer, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.

Step 5

Transfer the celery and onions into the slow cooker. Add beer, broth, root vegetables, thyme, salt. Add the rest of the beer, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

Step 6

Cook in the slow cooker. Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

04 Author