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Beef, Beer, and Vegetable Stew

12
Points®
Total Time
1 hr 32 min
Prep
15 min
Cook
1 hr 17 min
Serves
2
Difficulty
Moderate
Dark beer adds rich color and flavor to this comforting stew. Beer is an important player in many recipes. It adds complexity to soups, stews and chili, and is often enlisted in recipes for breads and batters for deep-frying. The alcohol in the beer is cooked off as the stew simmers on the stovetop, while its robust flavor is left behind. Like all stews, this is delicious made ahead and reheated. Even better, double the recipe so you can freeze or share a batch.

Ingredients

Uncooked lean beef bottom round roast

16 oz, top, trimmed of all visible fat and cut into 3/4-inch chunks (1 pound)

All-purpose flour

2 Tbsp

Paprika

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canola oil

2 tsp

Red onion

1 large, chopped

Garlic

2 clove(s), minced

Canned beef broth

1 cup(s), low sodium

Beer

6 fl oz, dark, such as stout or Guinness

Carrots

5 medium, cut into 1/2-inch pieces

Uncooked parsnip

1 medium, cut into 1/2-inch pieces

Uncooked string beans

½ pound(s), fresh, trimmed and halved

Fresh thyme

1½ tsp, fresh, chopped, or 1/2 teaspoon dried

Instructions

  1. Put the beef, flour, paprika, salt, and pepper in a zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour mixture.
  2. Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer the beef to a plate. Repeat with the remaining 1 teaspoon oil and the beef.
  3. Add the onion and garlic to the pot. Cook, stirring frequently and scraping up the browned bits with a wooden spoon, until softened, about 5 minutes. Return the beef to the pot.
  4. Stir in the broth, beer, carrots, and parsnip; bring to a boil. Reduce the heat and simmer, covered, about 1 hour. Stir in the green beans. Simmer, covered, until the beef and vegetables are fork-tender, about 15 minutes longer.
  5. Spoon half of the stew (about 2 1/2 cups) into a container and refrigerate, covered, for up to 3 days for later use. Stir the thyme into the remaining stew and simmer 2 minutes.
  6. Yields 1 1/4 cups per serving.

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