Beef and Beer Stew With Root Vegetables

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A great wintertime comfort food.

Ingredients Nutrition


  1. Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
  2. Add the beef in one flat and not too tightly packed layer and sear well on all sides.
  3. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
  4. Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
  5. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
Most Helpful

5 5

This was absolutely delicious! I believe I stayed true to the essentials of the recipe even though I added some diced red bliss potatoes and subbed butternut squash for the parsnip (couldn't find any last week!). The flavor of the gravy is wonderful no matter what your preference for vegetables. The veggie combination though was a nice introduction to autumn this weekend. Thanks for sharing this very flavorful recipe.

4 5

The basic taste of the broth was wonderful! Changes we made- only had 1.3# meat- went with that. Used 2-3 Tbl olive oil, no butter. Used veg buillion instead of beef broth. Lots more veggies- twice the tomatoes and carrots, extra parsnip, and 4 small potatoes. Just right for a winter night.

5 5

This was fantastic! I accidently dumped in an entire 64 oz can of crushed tomatoes but it was still amazing. I added potatoes and next time (there will definitely be a next time!) I will add mushrooms also. I made it in a crockpot for about 10 hours.