DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
The Ultimate Beer-Braised Beef Stew: A Rustic Yet Refined Dish
There’s something truly special about a slow-cooked beef stew. It’s rustic, hearty, and packed with deep, layered flavors that develop over hours of gentle cooking. This beer-braised beef stew recipe is a perfect example of such comfort food, and it has a refined touch. It’s rich, full-bodied, and finished with a touch of elegance. If you’re looking for a recipe that delivers warmth and indulgence in every bite, you’ve found it.
Choosing and Preparing the Right Cut of Beef
Chuck roast is my go-to choice for this stew. It’s well-marbled, which means it breaks down beautifully during slow cooking, becoming tender and flavorful. However, if you can’t find chuck roast, there are other great options. Beef short ribs (bone-in or boneless), beef shank, or brisket work well too. If you opt for bone-in cuts, you’ll get even more depth of flavor as the bones release their richness into the stew. I prefer to cut the meat into large chunks so that they hold their shape throughout the long cooking process, ensuring you get hearty, melt-in-your-mouth bites.
Never skip searing the meat! This step is crucial for building flavor. The flour coating not only helps create a beautifully caramelized crust but also acts as a natural thickener for the stew. It’s important to sear the meat in batches rather than overcrowding the pan. If you cram too many pieces in at once, the meat will steam rather than brown, preventing that essential depth of flavor from developing. Give each piece space, and let them get a nice deep golden color before setting them aside.
Why You Should Use a Cast Iron Pot
A good-quality, oven-safe cast iron pot makes all the difference in slow-cooked stews. It retains and evenly distributes heat, allowing the ingredients to meld together perfectly. I highly recommend using this cast iron dutch oven for this recipe. It’s durable, versatile, and ensures your stew simmers gently for hours without hot spots. Plus, it goes straight from stovetop to oven with ease. One pot, less cleanup!
The Role of Beer and Apple Juice
What makes this dish a beer beef stew is, of course, the beer. I prefer using a porter. It’s dark but not overwhelmingly bitter, striking a balance between malt sweetness and roasted depth. If you prefer something lighter, a brown ale or even a dark lager works well. Stouts are an option too, but they can be quite intense, adding a more pronounced bitterness. A golden rule: choose a beer you enjoy drinking, as its flavor will shine through in the final dish.
You might not immediately think of apple juice in a beef stew, but it’s a game-changer. The natural sweetness balances out the beer’s bitterness and enhances the richness of the beef. It also adds a gentle fruitiness that complements the dried apricots used later in the dish. Be sure to use a high-quality apple juice (one without added sugars or artificial flavors) for the best results.
The Importance of a Good Beef Stock
A deeply flavorful stew needs a robust beef stock. I always use homemade reduced beef stock, as it’s miles ahead of store-bought versions in terms of taste and quality. Store-bought stocks tend to be diluted and lack the richness you get from homemade stock that’s been slowly simmered and reduced. If you want to learn how to make your own, check out my video below.
Pearl Onions and Chili: Small Touches, Big Impact
Pearl onions are a fantastic addition to this stew. They hold their shape well, offering bursts of sweetness in every bite. If you can’t find pearl onions, shallots or small white onions work as substitutes. I also love adding a whole red chili pepper. Adding it whole infuses the stew with a subtle warmth without overpowering it. I usually go for a mid-spicy variety to keep the heat gentle. If you prefer no heat, simply leave it out.
The Magic of a Cartouche
A cartouche is a parchment paper lid that helps retain moisture while allowing some steam to escape. This technique ensures even cooking and prevents the top layer of the stew from drying out. Here’s how to make one:
1. Take a piece of parchment paper larger than your pot.
2. Fold it in half, then fold it again into quarters.
3. Keep folding into a narrow triangle, like you’re making a paper snowflake.
4. Measure from the center of the pot’s lid to the edge, and cut the parchment to match the radius.
5. Snip a small hole in the center for some steam to escape.
6. Unfold and place directly on top of the stew before covering with the lid, leaving it slightly open for steam to escape.
This simple trick creates a self-basting effect, keeping your stew perfectly tender.
Garnish and Serving Suggestions
To elevate this dish even further, I finish it with butter-fried dried apricots and seared mushrooms. The apricots add a slight caramelized sweetness, while the mushrooms bring a deep umami note. You can use cremini, button, oyster, or any other mushroom variety you love. Finally, a sprinkle of fresh parsley adds color and a touch of brightness to balance the richness.
This stew is fantastic on its own, but you can pair it with various sides for a complete meal. Here are some great options:
Rice – Absorbs all the delicious sauce beautifully.
Rustic bread – Perfect for soaking up every drop.
Creamy polenta – A soft, buttery contrast to the hearty stew.
Roasted vegetables – Adds extra texture and nutrition.
Mashed or roasted potatoes – A classic and satisfying pairing.
A simple green salad – Offers a refreshing contrast to the rich flavors.
Why Makes This Stew So Special
There’s something incredibly satisfying about slow-cooked meals like this beer-braised beef stew. It’s a dish that takes time, patience, and care, but the result is absolutely worth it. The flavors are deep and complex, the textures are rich and comforting, and the final presentation is both rustic and elegant. Whether you’re making this for a cozy family dinner or a special gathering, it’s bound to impress. Give it a try, and let this stew become a new favorite in your kitchen!
There’s something truly special about a slow-cooked beef stew. It’s rustic, hearty, and packed with deep, layered flavors that develop over hours of gentle cooking. This beer-braised beef stew recipe is a perfect example of such comfort food, and it has a refined touch. If you’re looking for a recipe that delivers warmth and indulgence in every bite, you’ve found it.
Total Time:3 hours 45 minutes
Yield:5–6 portions 1x
Ingredients
Scale
For the Stew
1.5 kg (3.3 lbs) chuck roast, cut into large chunks
2–3 dl (¾–1 ¼ cups) all-purpose flour
6 tbsp cooking oil
10–12 pearl onions
2 carrots, cut into large chunks
5 garlic cloves, chopped
1 red chili pepper, whole
2 tbsp tomato paste
6–8 sage leaves, chopped
6 sprigs thyme
1–2 sprigs rosemary
500 ml (2 cups) beer (preferably porter)
500 ml (2 cups) apple juice
250 ml (1 cup) reduced beef stock
200 g (7 oz) dried apricots
1 tbsp butter
200 g (7 oz) mushrooms, sliced (e.g., button or cremini)
Parsley, chopped, for garnish
Black pepper, to taste
Salt, to taste
To Serve
As is, or with rice, potatoes, bread, or vegetables
Instructions
Add the flour to a bowl and season with salt and black pepper. Dredge the meat in the flour, coating all sides.
Heat 3 tbsp of cooking oil in an oven-safe pot. Sear the meat until browned on all sides, working in batches if necessary to avoid overcrowding. Transfer to a bowl and set aside.
Add the pearl onions to the pot and fry for a few minutes. Add the carrots, stir, and cook for a few more minutes.
Add the chopped garlic, whole red chili pepper, and tomato paste. Stir well and let it fry for a few minutes.
Add the sage, thyme, and rosemary, stirring to combine.
Pour in the beer, apple juice, and beef stock.
Return the meat and any resting juices to the pot, along with 4-5 dried apricots. Season with salt and black pepper.
Bring the stew to a boil.
Create a cartouche by cutting a piece of parchment paper into a circle the size of your pot with a small hole in the center, then place it on top of the stew.
Cover with a lid, leaving it slightly open to allow steam to escape. Transfer to the oven and cook for 3 hours at 150°C (300°F).
Add the remaining dried apricots to a pot of cold water and bring to a boil. Boil for 5 minutes, then drain.
Melt the butter in a frying pan and fry the apricots until golden on both sides.
Heat 3 tbsp of cooking oil in a frying pan and fry the sliced mushrooms until golden brown. Season with salt.
Ladle the stew into bowls and garnish with the mushrooms, apricots, and chopped parsley. Serve as is or with rice, potatoes, or your preferred side. Enjoy!
Leave a Reply