Beef Stew With Beer


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Slow cooked, melting, tender pieces of beef with mushrooms in a rich, flavourful sauce, this delicious Beef Stew With Beer is the best comfort food! Dark beer and mushrooms give the sauce an incredibly deep flavor! Although it takes time to cook, the result is worth the wait!

Beef Stew With Beer

I love hearty beef stews. There’s no better way to use an economical cut of beef! Although it takes time to cook, the result is worth the wait! You’ll be rewarded with the absolutely delicious beef that is fall-apart tender.

This Beef Stew With Beer is my favorite – a rich, deep flavor, tasty pieces of mushrooms and soft, melting beef. What’s not to love? 🙂

Although making the stew is quite easy, there are a few important steps to follow – they make a difference between a good stew and an amazing one!

Tips to make the best Beef Stew With Dark Beer:

  1. Choose beef that’s not too lean. Fat adds flavor!
  2. You can use any beer but dark beer like Guinness and Porter are the best ones.
  3. Cut the beef into big pieces so they won’t cook too quickly.
  4. Always start with browning the beef well. It adds flavor and color to the stew! Don’t overcrowd the pan – do it in batches and make sure the beef is dry! It’s important because otherwise, the beef will start to release juices and cook in them. And that’s not what we want.
  5. Sauté onion, garlic, carrot, and celery in the same pan you used for browning the beef so they’ll absorb the flavor.
  6. Caramelized mushrooms in the separate pan and then transfer to the stew. Browned mushrooms = more flavor.
  7. Simmer the stew covered for at least 2 hours and a half. Then, uncover and cook for further 30 minutes (or 1 hour) until the sauce thickens.

Following these tips, you’ll make the most delicious beef stew ever! 🙂

Beef Stew With Dark Beer. Beef stew ideas. Beef recipe. Beer ideas.

What you need for the beef stew

Here’s all you need to make the Beef Stew With Beer:

  1. Beef – as mentioned above, not a super lean cut!
  2. Beer – you can choose any you like. Guinness and Porter work the best in my experience.
  3. Broth – essential liquid. You can use vegetable, chicken, or beef broth.
  4. Garlic and onion – basics.
  5. Celery and carrot – I prefer to add them straight to the stew without chopping and sautéing. This way they give the flavor to the sauce but I don’t have big pieces of celery or carrot in the stew as such. It’s just my personal preference.
  6. Mushrooms – so good here!
  7. Tomato paste – to add more flavor and to thicken the sauce.
  8. Worcestershire sauce and Soy sauce – to add umami flavor.
  9. Herbs and spices – smoked paprika, a pinch of chilli, a little bit of sugar, thyme, oregano, bay leaves, clove, salt, and pepper.

As any other beef stew, this Beef Stew With Beer takes time to cook, but the recipe is very simple. The preparation time takes a few minutes, and then, you just wait. 🙂

You can serve this gorgeous stew in lots of different ways. Mashed potatoes, rice, bread, grains, sweet potato or carrot puree. I served my beef stew with potato dumplings. So, so good.

Beef Stew With Dark Beer. Beef stew ideas. Beef recipe. Beer ideas.

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AuthorEwaCategory, , DifficultyIntermediate

Slow cooked, melting, tender pieces of beef with mushrooms in a rich, flavourful sauce, this delicious Beef Stew With Dark Beer is perfect comfort food!

Dark Beer Beef Stew

Yields4 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 600 g Beef (cut into pieces)
 200 g Mushrooms
 330 ml Dark beer
 1 cup Broth
 3 Garlic cloves
 1 Onion
 1 Carrot
 2 Celery sticks
 2 tbsp Tomato paste
 1 tbsp Soy sauce
 1 tbsp Worcestershire sauce
 1 tsp Smoked paprika
 ½ tsp Dried thyme
 ½ tsp Dried oregano
 1 Clove
 2 Bay leaves
 1 pinch Chilli flakes (optional)
 ½ tsp Sugar
 Pepper and salt
 Oil

1

Finely chop an onion, garlic, and celery. Slice the carrot. Cut mushrooms in 4.

2

Heat a large pan or pot over high heat with a bit of oil, and add some beef. Don't overcrowd the pan! Brown well. Remove from the pan and repeat the step with remaining beef, adding more oil if needed.

3

When the beef is browned, lower the heat to medium. Add more oil if needed. Add the onion, garlic, celery, and carrot. Cook for around 3 minutes.

4

Add all the remaining ingredients except mushrooms - broth, beer, tomato paste, soy sauce, Worcestershire sauce, all the spices, and herbs. Stir.

5

Add cooked beef with all the juices. Bring to boil.

6

At the same time, heat another pan with 1 tablespoon of oil over medium-high heat. Fry mushrooms for a few minutes until nicely caramelized. Add to the stew.

7

Cover the pot with the stew and turn the heat to low - the sauce should simmer gently. Cook for 2 hours and a half.

8

Remove lid and simmer for further 30 minutes, until the sauce thickens.

9

Taste and season with salt and pepper if needed. Serve!

Ingredients

 600 g Beef (cut into pieces)
 200 g Mushrooms
 330 ml Dark beer
 1 cup Broth
 3 Garlic cloves
 1 Onion
 1 Carrot
 2 Celery sticks
 2 tbsp Tomato paste
 1 tbsp Soy sauce
 1 tbsp Worcestershire sauce
 1 tsp Smoked paprika
 ½ tsp Dried thyme
 ½ tsp Dried oregano
 1 Clove
 2 Bay leaves
 1 pinch Chilli flakes (optional)
 ½ tsp Sugar
 Pepper and salt
 Oil

Directions

1

Finely chop an onion, garlic, and celery. Slice the carrot. Cut mushrooms in 4.

2

Heat a large pan or pot over high heat with a bit of oil, and add some beef. Don't overcrowd the pan! Brown well. Remove from the pan and repeat the step with remaining beef, adding more oil if needed.

3

When the beef is browned, lower the heat to medium. Add more oil if needed. Add the onion, garlic, celery, and carrot. Cook for around 3 minutes.

4

Add all the remaining ingredients except mushrooms - broth, beer, tomato paste, soy sauce, Worcestershire sauce, all the spices, and herbs. Stir.

5

Add cooked beef with all the juices. Bring to boil.

6

At the same time, heat another pan with 1 tablespoon of oil over medium-high heat. Fry mushrooms for a few minutes until nicely caramelized. Add to the stew.

7

Cover the pot with the stew and turn the heat to low - the sauce should simmer gently. Cook for 2 hours and a half.

8

Remove lid and simmer for further 30 minutes, until the sauce thickens.

9

Taste and season with salt and pepper if needed. Serve!

Beef Stew With Beer

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Beef Stew With Dark Beer. Beef stew ideas. Beef recipe. Beer ideas.

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1 Comment

  1. Miz Helen 20 May 2019 at 12:08

    Your Beef Stew with Dark Beer looks fantastic! Thanks so much for sharing with us on Full Plate Thursday and come back real soon!
    Miz Helen

    Reply

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