This stew is a stick to your ribs kind of dish. With whole new potatoes, big chunks of carrot, slices of beef and a beer based broth.
How to Make Brew Stewed Beef
To begin, slice up a chuck tip roast into slices about 1/3 inch thick. I used a roast that was about a pound and a half.
In your Dutch oven, heat 2 tablespoons of butter over medium high heat. Brown the meat on both sides, working in batches. Place the meat in a dish as you brown them.
Slice 2 red onions.
Add in another 2 tablespoons of butter, and sauté the onions until they are golden and tender.
Stir in 1/2 cup of flour, let it cook for a minute.
Pour in two 12 ounce bottles of “amber” beer, along with the browned meat, 3 cups of beef broth, 2 bay leaves, 1 tsp thyme, 1 tsp black pepper and 1/2 tsp salt. Bring this to a boil, then reduce the heat and let it simmer for an hour, with the lid on.
After the hour, trim and peel 4 or 5 carrots. Cut them into thirds, and split any very thick pieces.
Wash 2 lbs of “new” potatoes.
Put the carrots and potatoes in the pot, and let this cook covered for about another hour or until the veggies are cooked through.
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- 1 1/2 - 2 lb chuck tip beef roast
- 4 Tb butter
- 2 red onions
- 1/2 c flour
- 24 ounces "amber" beer
- 3 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- 1 tsp black pepper
- 1/2 tsp salt
- 4 -5 carrots
- 2 lb "new" potatoes, washed and unpeeled.
- To begin, slice the roast into 1/3 inch thick slices.
- Melt 2 tb butter in a Dutch oven over medium high heat.
- Brown the meat, a few pieces at a time in batches. As you brown a batch, place it in a dish. While it is browning, slice your onions.
- When all of the beef is browned and in the dish, add the remaining butter to the Dutch oven, along with the onions.
- Sauté the onions until golden and tender.
- Stir in the flour and let it cook a minute.
- Pour in the beer and beef broth.
- Add the beef back into the pot, along with the bay leaves, thyme, salt & pepper.
- Bring it to a boil, cover and reduce heat and let it simmer for about an hour.
- After the hour, trim and peel the carrots, cutting them into thirds. If the ends are very thick, split them down the center.
- Place the carrots and potatoes in the pot and recover.
- Simmer for another 20 minutes or until the vegetables are tender.
Amount Per Serving: Calories: 608Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 196mgSodium: 678mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 64g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.