Oven Baked Beef Beer Stew

Warm, hearty, and packed with bold flavors, this Oven Baked Beef Beer Stew is the ultimate comfort food perfect for chilly days or cozy gatherings. Tender chunks of seared beef chuck roast are slow-cooked to perfection in a rich, velvety broth infused with dark ale or stout, lending a deep, malty richness to the dish. Fresh vegetables like carrots, celery, and russet potatoes simmer alongside aromatic herbs like thyme and bay leaves, creating a robust and satisfying one-pot meal. The oven-baking technique ensures every bite is infused with flavor as the ingredients meld together in your trusty Dutch oven. Finished with a pop of sweetness from frozen peas, this savory stew is best served with crusty bread or over creamy mashed potatoes for the ultimate comfort food experience. Perfect for meal prepping or feeding a crowd, this beef beer stew is a timeless classic that will warm you from the inside out.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 3 cloves Garlic cloves
• 4 medium Carrots
• 3 medium Celery stalks
• 4 medium Russet potatoes
• 2 tablespoons Tomato paste
• 2 cups Beef stock
• 1.5 cups Beer (dark ale or stout)
• 2 leaves Bay leaves
• 4 sprigs Fresh thyme
• 1 tablespoon Worcestershire sauce
• 1 cup Frozen peas

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef chuck roast dry with paper towels, then cut it into bite-sized chunks. Season with salt and pepper.

Step 3

Dredge the beef pieces lightly in the all-purpose flour, shaking off any excess.

Step 4

Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef from the pot and set aside.

Step 5

Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.

Step 6

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 7

Stir in the carrots, celery, and potatoes, all chopped into bite-sized pieces. Cook for 5 minutes, stirring occasionally.

Step 8

Push the vegetables to the side and add the tomato paste to the pot. Cook the paste for 2 minutes to enhance its flavor, stirring it into the vegetables as it cooks.

Step 9

Pour in the beef stock and beer, scraping the bottom of the pot to deglaze it and release any browned bits.

Step 10

Return the browned beef to the pot, along with the bay leaves, thyme sprigs, and Worcestershire sauce. Stir to combine.

Step 11

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Bake the stew for 2 1/2 hours, stirring once halfway through. Check to ensure the beef is tender and the flavors are well combined.

Step 13

Remove the pot from the oven, discard the bay leaves and thyme sprigs, and stir in the frozen peas.

Step 14

Taste and adjust seasoning with additional salt and pepper, if necessary.

Step 15

Serve hot with crusty bread or over mashed potatoes, if desired.

Nutrition Facts

Serving size	3242.7 grams (3242.7g)

Amount per serving	% Daily Value*
Calories	3856

Total Fat 212.60g	273%
Saturated Fat 77.90g	390%
Polyunsaturated Fat 3.00g
Cholesterol 680mg	227%
Sodium 5324mg	231%
Total Carbohydrate 263.40g	96%
Dietary Fiber 35.30g	126%
Total Sugars 44.90g
Protein 208.40g	417%

Vitamin D 0IU	0%
Calcium 525mg	40%
Iron 40mg	223%
Potassium 9017mg	192%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 21.9%

Carbs: 27.7%