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Beef Stew


The meat in this stew is so tender, it should fall apart if you just look at it. The thicker, more flavorful the sauce, the better.

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Rate this recipe 4.3/5 (119 Votes)


  • 3 tablespoons olive oil
  • 2 pound cubed beef stew meat
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 12 ounce beer (pale lager)
  • 3 1/2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoob paprika
  • 8 new potatoes (1 1/2"-2" diameter), quartered
  • 4 carrots, sliced diagonally
  • 3 tablespoons all-purpose flour
  • Fresh parsley, finely chopped (optional)
  • Crusty bread (optional)


Servings 6
Preparation time 20mins
Cooking time 170mins


Step 1

Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 teaspoon kosher salt, and pepper to taste.

Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

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