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Beer Beef Stew

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Beer Beef Stew

Beer Beef Stew
Josh Shaub
Provided by:
total prep
What really makes the whole thing come together in comforting perfection is the beer. Just saying the words beer and beef in one sentence is enough to get most men to pay attention. I once made this stew for a larger group, and Date Night Dave asked me to marry him. Serve egg noodles or a simple potato mash alongside.

Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.


  • 1 pound beef chuck, cut into 1-inch chunks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 sweet onions, halved and sliced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dark brown sugar
  • 3 sprigs fresh thyme, tied together with kitchen string
  • 1 bay leaf
  • 1 cup beef broth
  • 1 cup beer (preferably Belgian ale)
  • 1 tablespoon whole-grain mustard


  • Preheat the oven to 325°F.
  • Pat the beef dry. Season with salt and pepper.
  • Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.
  • Reduce the heat to medium, add the onions to the pot, and sauté for about 10 minutes, making sure to scrape up any browned bits left over from the beef.
  • Add the garlic and the brown sugar, season with 2 teaspoons salt and 1/4 teaspoon pepper, and sauté for an additional 2 minutes, or until fragrant.
  • Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard.
  • Cover, transfer to the oven, and cook for 2-1/2 hours, or until the meat is fully tender. Remove the thyme sprigs and bay leaf, taste for seasoning, and serve.