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Rich and Hearty Beef Stew

This beef stew recipe is easy, rich and delicious, and great for those chilly fall and winter days.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Dinner, Main Course
Keyword: beef, Beef Stew, carrots, Potatoes, Soup
Servings: 8

Ingredients

  • 2 lbs stew meat or chuckeye steak cubed
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil more if needed
  • 1 medium onion minced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 4 cups beef broth plus more as needed
  • 1 12 oz beer
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 6 oz tomato paste
  • 1 tsp paprika
  • 1 tsp kosher salt plus more to taste
  • 1 tsp fresh ground black paper plus more to taste
  • 1 bay leaf
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
  • 2-3 medium carrots chopped into rounds
  • 8 red potatoes quartered, or bite sized pieces
  • 8 oz baby bell mushrooms sliced thick

Instructions

  • In a large Dutch oven or stock pot, heat 2 T butter and 2 T EVOO on medium heat. Brown cubed beef on all sides, cooking in batches if necessary. Remove beef from Dutch oven or pot.
  • Add onion and celery, sautéing for 2-3 minutes. Add EVOO if needed. Add garlic and sauté for 1 minute. Stir continuously.
  • Add reserved beef, beef broth, beer, Worcestershire, tomato paste, paprika, salt, pepper, bay leaf, thyme and rosemary. Simmer on medium low heat for 2 hours.
  • During the last 30 minutes, add carrot rounds, potatoes, and mushrooms. Cook until carrots and potatoes are tender. Adjust salt and pepper as needed.

Notes

Crock Pot Instructions: Brown meat and sauté onion, celery, and garlic. Place in crock pot. Add beef broth, beer, Worcestershire sauce, tomato paste, paprika, salt, pepper, bay leaf, thyme and rosemary.
Allow to simmer 3-4 hours on high, or 6-8 on low. 
Add carrots, potatoes, and mushrooms approximately 30 minutes before serving.