Lager Beef Stew
This hearty beef stew combines tender chunks of beef, vegetables, and rich lager-infused broth for a comforting meal that's perfect for chilly days. The slow simmer creates deep flavors that become even better the next day.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 large celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup lager beer
- 3½ cups low-sodium beef broth
- 3 medium carrots, sliced into thick rounds
- 6 to 8 baby potatoes, halved
- ¼ cup fresh parsley, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place a large soup pot or Dutch oven over medium heat and add the olive oil. Allow the oil to warm thoroughly.
- Add the beef cubes and cook until browned on all sides, about 8 minutes. This step helps develop a rich flavor base for the stew.
- Stir in the onion, celery, and garlic. Season lightly with salt and black pepper. Cook for 3 to 4 minutes until the vegetables begin to soften.
- Mix in the tomato paste, Worcestershire sauce, smoked paprika, and dried thyme. Continue stirring for 1 to 2 minutes to bring out the flavors of the seasonings.
- Pour in the lager beer and beef broth, stirring to combine. Bring the mixture to a gentle simmer. Cover with a lid and cook for about 1 hour.
- Add the carrots and baby potatoes to the pot. Continue simmering for an additional 20 to 25 minutes, or until the vegetables are tender and the beef is easy to pierce with a fork.
- If the stew becomes too thick during cooking, add a little extra beef broth as needed.
- Taste and adjust the seasoning with additional salt and pepper if desired.
- Ladle the stew into serving bowls and garnish with fresh parsley before serving.
Notes
- Browning the beef thoroughly adds depth and richness to the finished stew.
- Low-sodium beef broth allows better control over the final seasoning.
- This stew tastes even better after resting overnight in the refrigerator.
- Serve with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.