Recipe Overview
Why you’ll love it: This homemade beef stew recipe is jazzed up with homemade seasoning and a few chugs of beer. The stew is beefy with big chunky vegetables, and it’s a huge crowd pleaser.
How long it takes: 20 minutes to prep, 3 hours to cook
Equipment you’ll need: Dutch oven or large heavy pan
Servings: 8
beef stew
My homemade beef stew is heavy on the beef, and it’s just the way my husband likes it (okay, me too!). It’s rich and flavorful thanks to homemade beef stew seasoning, beer, and tomato paste. There are plenty of vegetables, too, to keep everyone happy!
I make this stew without potatoes because I like to serve it with mashed potatoes. I know that for many of you, a stew without potatoes isn’t really stew. Please feel free to throw in a couple of diced potatoes to cook in the stew if you want!
A big bowl of steaming beef stew, along with creamy mashed potatoes, means comfort is on its way. If it happens to be too warm to enjoy beef stew where you are right now, tuck this recipe away for next winter, or crank up the AC and make this beef stew anyways. It’s that good and definitely worth making any time of year!
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Beef Stew
Ingredients
- 4 to 5 pounds beef chuck roast (fat trimmed, cut into large bite-sized chunks)
- 8 to 10 tablespoons beef stew seasoning
- 2 tablespoons vegetable oil (or any oil for frying)
- 4 carrots, sliced (about 2 cups)
- 4 stalks celery, sliced (about 2 cups)
- 1 to 2 large onions, chopped (1 ½ to 2 cups)
- 2 ounces tomato paste
- 12 ounces beer (see note)
- 1 can (14.5 ounces) whole peeled tomatoes (undrained, broken into pieces)
- 32 ounces beef broth
- 2 cups frozen peas
- salt and pepper (as desired)
Instructions
- In a large bowl, toss meat with seasoning mixture, about 2 tablespoons of seasoning per one pound of meat. Note: The homemade seasoning mixture contains flour (see note).4 to 5 pounds beef chuck roast, 8 to 10 tablespoons beef stew seasoning
- 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.2 tablespoons vegetable oil
- 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.4 carrots, sliced, 4 stalks celery, sliced, 1 to 2 large onions, chopped, 2 ounces tomato paste
- Pour beer into hot pan and scrape the browned bits off the bottom of the pan. Add meat, tomatoes and beef broth.12 ounces beer, 1 can (14.5 ounces) whole peeled tomatoes, 32 ounces beef broth
- Bring stew to a boil, and then reduce heat to low and cover. Cook on low for at least 3 hours, stirring occasionally. The stew should be simmering lightly. If it's boiling, reduce the heat.
- Add peas about 5 to 10 minutes before serving. Taste the stew, and season with additional salt and pepper as needed.2 cups frozen peas
Notes
- What kind of beer to use: Brown ales, porters, or stout beers are the best choices. They have a rich slightly sweet flavor. Avoid IPAs or other hoppy beers which can add a bitter note.
- Potatoes: Unlike many stew recipes, this stew does not contain potatoes. I like to serve stew with mashed potatoes. If you want, feel free to add cubed potatoes to the stew. You can also add a few extra vegetables or use less. Whether you use potatoes or not, or how many veggies you add is somewhat subjective. Make the stew the way you like it!
- Beef stew seasoning: My homemade beef stew seasoning blend is what makes this stew really stand out. It contains a variety of spices and dried herbs, along with flour, so it’s all ready to make the best beef stew you’ll ever have! I keep this seasoning blend in my pantry, ready to use. It works for other meats, too.
- Storage: Leftover stew can be refrigerated for up to 4 days. Because this stew is made without potatoes, it freezes well, too, for up to 3 months (potatoes tend to get mushy when frozen).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I’ve made this so many times I could probably do it blindfolded. However, I just noticed 114 oz. of whole canned tomatoes. Is that right?
Ha, no that is not right! Thanks for pointing it out. It’s 1 (one) 14.5 ounce can. I rewrote the ingredient list to clarify that. So glad you like the recipe!
I made this beef stew last week and loved it! I’ll admit I did add a lot of extra vegetables to it. I REALLY loved the seasoning and was so glad I had plenty left. I decided to make Chicken Piccata tonight and used your seasoning mix as the dredge for the chicken. Oh Wow! It’s the best and tastiest piccata I’ve ever made! The flavors go perfectly with the lemony caper sauce. Thanks so much for the recipe…it’s a definite keeper!
So glad you liked it! Thanks for taking the time to leave a review!
What kind of beer
Any kind of beer you like! I love stout or lager for beef stew.
I love your comments about how the weather prompts us to think about certain foods. As a person who lived in ‘very Northern New York’ (60 miles due south of Montreal), I know exactly what you mean about cherishing those hours/days of sunshine. Now I live in the Tampa Bay area, Central West Florida. I get really excited when the temperature drops below 70 degrees! today it’s grey and rainy (thank you, Tropical Storm Cristobal) so my husband proclaimed a stew day so I’m making your beef stew :)
I love that! I hope you liked the stew!
I’m making the stew right now. Complicated for me I’m a dunce at cooking had to borrow a lot of spices from my neighbor (my daughter).
Should there be potatoes in there someplace. Could I add some potatoes??
I’m probably too late, but you can definitely add potatoes!
I added the potatoes.
It was great.
We each ate two helpings. Will de
Make this again. And freeze some.
Good to know, thanks!