Beef and Beer Stew with Parsnips

Beef and Beer Stew with Parsnips

Serves 8
What could be more warming in winter than a tender, savory beef stew? The beer adds a deep, rich, slightly bitter and complex flavor that pairs well with the sweetness of seasonal root vegetables. Serve with crusty bread to mop up the wonderful juices.
  • 2 pounds boneless stewing beef, such as chuck or bottom round, cut into 1 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 tablespoons butter or canola oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 bay leaves
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 3 cups beer
  • 1 tablespoon tomato paste
  • 2 parsnips, peeled, cut into 1-inch chunks
  • 2 carrots, peeled, cut into 1-inch chunks
  • 1/2 pound potatoes, peeled, cut into 1-inch chunks
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Combine flour with salt and pepper. Add beef cubes and toss to coat meat, shaking off excess.

In a heavy Dutch oven with a tight fitting lid, heat butter or oil. Brown meat in batches in a single layer on all sides, then remove it with a slotted spoon. Add onion and garlic, and cook for five minutes, stirring frequently. Add chopped carrot, celery, bay leaves and thyme, and cook covered for 5 minutes, stirring occasionally.

Return meat to the pan, and add beer and tomato paste. Bring to a boil, lower the heat, and simmer partially covered for about 1 1/2 hours or until the meat is fork tender.

Add parsnips, carrot and potato chunks and continue to simmer the stew for an additional 30 to 40 minutes, or until vegetables are tender.
Nutritional Info: 
Per Serving: 370 calories (110 from fat), 12g total fat, 5g saturated fat, 80mg cholesterol, 260mg sodium, 26g carbohydrates, (3 g dietary fiber, 4g sugar), 32g protein.
Special Diets: 

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