Beer Beef Stew

There’s something magical about the combination of tender beef and the rich, complex flavors of a good beer simmering together in a pot. This beer beef stew recipe is perfect for chilly days or when you want to impress your guests with a hearty, flavorful meal.

Preparation Time: 25 Minutes

Braai Time: 3 Hours

Serves: 6 to 8

INGREDIENTS:

1.5 kg chuck roast cut into 4 cm chunks
1 1/2 tsps salt divided
1 1/2 tsps pepper divided
1/4 cup flour
3 tbsps olive oil divided
2 medium onions chopped
4 garlic cloves minced
1 tbsp fresh thyme
1 440ml can of Guinness stout beer (or another equivalent)
170 g of tomato paste
4-5 Yukon gold potatoes cut into chunks
3-4 large carrots peeled and cut into chunks
3 cups beef broth or stock
1 bay leave

INSTRUCTIONS:

Prepare the Braai for direct and indirect cooking.
Place the cut-up chuck roast into a medium bowl and sprinkle it with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the flour and mix until the flour coats all the beef pieces.
Over medium heat, heat two tablespoons of olive oil into a large soup pot or dutch oven.
Add the beef to the pot in batches and brown the meat on both sides. Place the cooked beef on a plate and set it aside.
Heat another tablespoon of olive oil in the same pot and cook the onions until translucent, about 3-4 minutes.
Add in the garlic and thyme into the onions, and cook for another 2 minutes or until the garlic is fragrant.
Into the pot, with the garlic, onions, and spices, add the Guinness (pour in the entire can), bring to a boil over the direct heat, and then move over to the indirect heat of the Braai to simmer.
While the Guinness is simmering, scrape up the brown bits on the bottom of the pot.
Stir in the tomato paste and beef stock and then bring to a boil.
Add the potatoes, carrots, beef, and bay leaf.
Cook uncovered for 2 hours, stirring every half hour or so.
Cover the stew and cook for another hour.
Stir in 1 teaspoon of salt and pepper.
Serve hot with crusty bread.