Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes

Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes

Serves 4 to 6
Dark beer helps create a flavorful background for this beef and vegetable stew. Using fire-roasted tomatoes adds a wonderfully smoky flavor. Serve with rolls or popovers for scooping up the broth.
Ingredients: 
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large onion, peeled and cut into 1/2-inch pieces
  • 12 ounces dark beer
  • 2 cups beef broth
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 carrots, cut into 1/2-inch pieces
  • 2 potatoes, cut into 1/2-inch pieces
  • 1 cup frozen green peas
  • 3/4 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
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Method: 
Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss meat with flour to coat all sides. Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides, about 5 minutes per batch. Remove meat and cook onion 2 minutes. Add browned meat, beer, broth and tomatoes and cover pot with a heavy lid. Simmer over low heat 1 hour. Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for 1 hour until meat is very tender and the stew is a dark rich color. Add peas during the last 10 minutes of cooking. Season with remaining salt and pepper.
Nutritional Info: 
Per Serving: 600 calories (230 from fat), 26g total fat, 7g saturated fat, 115mg cholesterol, 1200mg sodium, 42g carbohydrates, (5 g dietary fiber, 10g sugar), 44g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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