Beef Stew with homemade seasoning
Beef stew jazzed up with homemade seasoning and a few chugs of beer. Perfect, beefy, tons of vegetables. It’s a huge crowd pleaser.
Like I mentioned in my recipe for beef stew seasoning, I realize I’m pushing the boundaries of winter a little with these recipes.
However, I live in Michigan, and here, winter knows no boundaries.
We got two days of warm sunshine and I rushed outside with both kids to take walks. This was an urgent matter! Two short days.
Now it is cold and rainy again. A little sleet. Thanks, Michigan. Don’t mind me while I curl up with a big bowl of this hot and cozy beef stew.
If it happens to be warm where you are, tuck this recipe away for next winter or crank up the AC (AC? What’s that?) and make this beef stew anyways. It’s that good and definitely worth making any time of year – spring, summer, fall and definitely winter.
About this beef stew:
This beef stew is heavy on the beef–just the way my husband likes it. Okay, me too. Rich and flavorful thanks to the homemade seasoning mix, beer, and tomato paste. Sprinkle some fresh herbs on top, serve with buttermilk biscuits, and comfort is on its way — served up in a bowl.
Looking for more homemade seasoning mixes? Try:
- 4-5 pounds of beef chuck roast, fat trimmed, cut into large bite-sized chunks
- 8-10 tablespoons of beef stew seasoning
- 2 tablespoons vegetable oil
- 4 carrots, sliced (about 2 cups)
- 4 stalks of celery, sliced (about 2 cups)
- 1-2 large onions, chopped (1 1/2 to 2 cups)
- 2 ounces tomato paste
- 1 bottle of beer
- 1 14.5 ounce can of whole peeled tomatoes with their juice, broken into pieces
- 32 ounces of beef broth
- 2 cups frozen peas
- salt and pepper to taste
- In a large bowl, toss meat with seasoning mixture (about 2 tablespoons of seasoning per one pound of meat).
- In large heavy bottomed pan or Dutch oven, heat oil over medium high heat. Working in batches, brown meat on all sides and remove to a plate or bowl. Repeat until all meat is browned.
- Add carrots, celery and onion to hot pan and brown for 2 to 3 minutes. Add tomato paste and stir to break up the paste and coat the vegetables.
- Pour beer into hot pan and scrape the browned bits off the bottom of the pan. Add meat, tomatoes and beef broth. Bring to a boil and then reduce heat to low and cover. Cook on low for at least 3 hours, stirring occasionally.
- Add peas about 5-10 minutes before serving. Season with salt and pepper as needed.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 826Total Fat: 48gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 242mgSodium: 772mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 77g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He’s not a huge beef stew fan, but he loved this. My in-laws also really liked it, and my mother-in-law commented on the seasoning before I even told her it was a recipe for the blog.
Changes I would make: None.