Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes
Serves 4 to 6
Time 2 hr 30 min
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.
Special Diets:
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 (28.0-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
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 (5g dietary fiber, 10g sugar), 44g protein.
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.
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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 (28.0-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