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, well I hate you.
Just kidding, I don’t hate you.
But you can tuck this recipe away for next winter or crank up the AC (AC? What’s that?) and make this anyways. It’s that good and definitely worth making any time of year – spring, summer, fall and definitely winter.
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.
Beef Stew with Beer and Homemade Seasoning
Beef Stew jazzed up with homemade seasoning and a few chugs of beer. Perfect, beefy and a huge crowd pleaser.
- 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, cut into equal bite-sized pieces (about 2 cups)
- 4 stalks of celery, cut into equal bite-sized pieces–if possible use inner stalks and leaves (about 2 cups)
- 1-2 large onions, chopped (1 and a 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
- On your cutting board or in a large bowl, toss meat with seasoning mixture (about 2 tablespoons of seasoning per one pound of meat).
- In large heavy bottomed pan, 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 in 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 in peas about 5-10 minutes before serving. Season with salt and pepper as needed.
Verdict: Loved this stew! Definitely the best I’ve ever made.
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.