This old-time beef stew is the ultimate comfort food, featuring tender chunks of stewing beef slow-cooked in a rich, savory broth. The meat falls apart at the touch, infused with the deep flavors of dark beer, red wine vinegar, and aromatic herbs like thyme, sage, and parsley. Sautéed onions, carrots, and celery add sweetness and texture, balancing the robust meatiness. Perfect for chilly evenings or family gatherings, this dish improves with time, making it ideal for leftovers. ItâÂÂs a satisfying main course that brings warmth and nostalgia to your table, requiring minimal effort for maximum flavor. Serve with crusty bread to soak up every drop of the delicious sauce.
Old-Time Beef Stew
Description
This old-time beef stew is the ultimate comfort food, featuring tender chunks of stewing beef slow-cooked in a rich, savory broth. The meat falls apart at the touch, infused with the deep flavors of dark beer, red wine vinegar, and aromatic herbs like thyme, sage, and parsley. Sautéed onions, carrots, and celery add sweetness and texture, balancing the robust meatiness. Perfect for chilly evenings or family gatherings, this dish improves with time, making it ideal for leftovers. ItâÂÂs a satisfying main course that brings warmth and nostalgia to your table, requiring minimal effort for maximum flavor. Serve with crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Preheat the oven to 350 degrees F (177°C).
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Pat the beef cubes dry with paper towels and sprinkle generously with salt and pepper.
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Heat 1/2 tablespoon butter and the olive oil in a large heavy pot or Dutch oven over medium-high heat.
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Sauté the beef in batches until well browned on all sides, then transfer to a plate.
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Reduce heat to medium-low and add the remaining 1/2 tablespoon butter to the pot.
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Add the onion, carrot, and celery; cook for 5 minutes until slightly softened.
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Add the garlic and cook for 1 minute longer until fragrant.
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Stir in the chopped herbs, cracked red pepper, and flour; cook, stirring constantly, for 4 minutes.
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Whisk in the beef stock, scraping up any browned bits from the bottom of the pot.
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Add the dark beer, brown sugar, red wine vinegar, fresh thyme, and the browned beef with its juices.
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Bring the mixture to a boil, then cover the pot.
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Transfer to the oven and bake for 1.5 hours, or until the beef is tender.
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Let the stew cool slightly before serving, or reheat covered on the stovetop if preparing ahead.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 851.2kcal
- % Daily Value *
- Total Fat 51.1g79%
- Saturated Fat 20.4g102%
- Cholesterol 265.6mg89%
- Sodium 245.2mg11%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 2.0g8%
- Sugars 5.0g
- Protein 88.5g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
