Beef stew jazzed up with homemade seasoning and a few chugs of beer. Perfect, beefy, tons of vegetables. It’s a huge crowd pleaser.

Stew in a yellow bowl on a white background. Text overlay reads "classic beef stew, rachelcooks.com'"

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.

Or check out my recipe for Instant Pot beef stew or slow cooker Marsala beef stew!

Overhead view of a bowl of stew in a yellow bowl, on a colorful cloth.

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:

 

Recipe

Beef Stew with Beer and Homemade Seasoning

4.43 from 21 votes
Prep: 18 minutes
Cook: 3 hours
Total: 3 hours 18 minutes
Servings: 8 servings
Beef Stew jazzed up with homemade seasoning and a few chugs of beer. Perfect, beefy and a huge crowd pleaser.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 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

Instructions 

  • 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

Serving: 1of 8, Calories: 826kcal, Carbohydrates: 20g, Protein: 77g, Fat: 48g, Saturated Fat: 19g, Polyunsaturated Fat: 26g, Trans Fat: 3g, Cholesterol: 242mg, Sodium: 772mg, Fiber: 4g, Sugar: 9g

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!
Verdict: Love 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.
Difficulty: Easy!

Young girl taking a picture of beef stew with a toy camera.

My assistant!

Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

4.43 from 21 votes (20 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

36 Comments

  1. Valerie Beam says:

    5 stars
    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!

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a review!

  2. Suzette Coleman says:

    What kind of beer

    1. Rachel Gurk says:

      Any kind of beer you like! I love stout or lager for beef stew.

  3. Beth Dacchille says:

    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 :)

    1. Rachel Gurk says:

      I love that! I hope you liked the stew!

  4. Bobbi says:

    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??

    1. Rachel Gurk says:

      I’m probably too late, but you can definitely add potatoes!

      1. Bobbi says:

        I added the potatoes. 
        It was great. 
        We each ate two helpings. Will de
         Make this again. And freeze some.  

        1. Rachel Gurk says:

          Good to know, thanks!