Beer Braised Beef Stew

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Robust and roasty, Beer Braised Beef Stew is fork-tender and full of root vegetables.  This stew recipe has some serious depth of rich flavor from the addition of brown ale and beef stock.

The slow cooking of caramelized beef highlights the layers of flavorful ingredients such as onions, carrots, potatoes, and butternut squash.  Savor this hearty meal with some crusty warm bread.

What is braising?

There are several different cooking methods, named for the effect they have on food.  Sauteing is a dry heat method that involves cooking food in a pan with a small amount of fat.  A moist heat method, braising, requires cooking food in a liquid.

Braising is prepared with a combination of both dry and moist heat.  Why?  In addition to browning the chunks of meat,  this low and slow method of cooking will gently cook tough and inexpensive cuts of meat, turning them into tender and delicious meals.

Here is a recipe for a braised Thick Hearty Chicken Stew - https://tenpoundcakecompany.com/thick-hearty-chicken-stew/

What type of beef is good for stew?

Many recipes for beef stew use chuck steak.  This cut of beef is tough and chewy with a lot of connective tissue.  Braising in a liquid helps to break down the collagen which melts into gelatin.  The strands of the meat become tender and unctuous from this moist cooking method.

However, before braising, the beef should be seared, a dry heat method,  so that each piece has caramelization on the exterior.  This is a huge flavor booster.  Plus you find gold at the bottom of the pan - fond.  It is this fond that adds rich flavor when the pan is deglazed.

Also, there is an ingredient in this stew recipe that will ramp up the beef flavor.  A small amount, 2 teaspoons, of cocoa powder, is added to the stew.  It accentuates the richness of the chuck steak,  providing another boost of flavor.

The combination of dry and moist cooking methods benefits chuck steak so that you have a stew with layers of flavor and tender meat.

What type of beer should be used?

Beer will add color and richness to the stew.  Use a beer that will compliment the beef and the root vegetables.  Darker, toastier options are the best choices, such as brown ale, porter, or stout.  There are many others you can add to the stew but steer away from light beers.

Ingredients

• yellow onions
• carrots
• butternut squash
• red-skinned potatoes
• brown ale
• beef stock
• garlic
• tomato paste
• cocoa powder
• flour
• bay leaves
• rosemary
• balsamic vinegar
• olive oil
• kosher salt
• ground black pepper
• beef chuck, cut into cubes

How to make Beer Braised Beef Stew

• Combine ¼ cup all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a zip-lock bag.

• Add ½ of the beef cubes to the bag of seasoned flour and shake, completely coating the meat.

Sear the beef

• Place stock pot or dutch oven over medium heat. Add 2 tablespoons of olive oil to the pan. Once the olive oil is hot, add the beef in a single layer on the bottom of the pan. Make sure the meat is spaced so that it isn't crowded. If the cubes are spaced tightly, the meat will steam and not sear correctly.

• When the first batch of beef cubes is seared, remove them to a plate. Add another batch of floured stew meat to the pan. Continue with the process until all the meat is browned.

Caramelize the onions

• Add 2 tablespoons of olive oil to the pan. Once it is hot, add the sliced onions. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.

• Frequently stir the onions so that they are caramelizing evenly. If the pan is turning dark brown and there is a lot of fond stuck, deglaze the bottom by adding ¼ cup of water. Scrap the pan with a wooden spoon to release the fond as the water evaporates.
• Continue stirring the onions for about 13 minutes.

Low and Slow Braise

• Add the beef and any accumulated juices back to the pan. Stir in the chopped garlic, cocoa powder, and tomato paste. Stir for 1 - 2 minutes.

• Pour in the brown ale, stirring to deglaze the bottom of the pan.

• Pour in the beef stock, stirring to completely combine all the ingredients. The beef stock should almost cover the meat.  Add the bay leaves.   Cover the pan and place it in the preheated oven.

Prep the vegetables

• While the stew is in the oven, cut the vegetables. Peel and chop the potatoes last since they will start to turn brown if left exposed to the air for too long. Try to cut the vegetables in similar sizes so they cook evenly.

• After the stew has been braising for 45 minutes, add the chopped carrots, butternut squash, potatoes, and minced rosemary to the pan. It may look like a lot of vegetables but they will cook down. Stir everything so that the beer/stock braising liquid covers all the ingredients.

• Place the pan back in the oven. Continue cooking for another 1 hour and 45 minutes.

Braise for 3 hours

• Check the stew after it has been cooking for a total of 2 ½ hours to make sure there is still enough liquid. If the braising liquid has reduced and is very thick, add up to 1 additional cup of stock.
• Also, check the meat by piercing it with a sharp knife.  The knife will easily go through the meat and the beef will fall apart into shreds when it is fully cooked.  However, if the meat is still tough, put the pan back in the oven for up to 30 more minutes.  Check the vegetables also for tenderness.
• As an option, you can add a tablespoon of balsamic vinegar to add a little acid to the sauce. This helps to cut some of the richness.

Old Fashioned Beef Stew

I don't think a good robust beef stew ever goes out of fashion.  This low and slow braised beef in beer will be a cold weather favorite.

Beer Braised Beef Stew is my go-to dish for potlucks and get-togethers with friends.  Just the smell lets everyone know there is a rich and hearty meal coming their way!