Beef, Beer, and Vegetable Stew
- Total Time
Dark beer adds rich color and flavor to this comforting stew, which, like many stews, lends its easily doubled.
uncooked lean beef round16 oz, top, trimmed of all visible fat and cut into 3/4-inch chunks (1 pound)
all-purpose flour2 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
canola oil2 tsp
uncooked red onion(s)1 large, chopped
garlic clove(s)2 clove(s), medium, minced
canned beef broth1 cup(s), low sodium
beer6 fl oz, dark, such as stout or Guinness
uncooked carrot(s)5 medium, cut into 1/2-inch pieces
uncooked parsnip(s)1 medium, cut into 1/2-inch pieces
uncooked string beans½ pound(s), fresh, trimmed and halved
fresh thyme1 ½ tsp, fresh, chopped, or 1/2 teaspoon dried
- 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.
- 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.
- 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.
- 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.
- 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. Yields 1 1/4 cups per serving.