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This tender slow cooked Beer Beef Stew has it all — tender chunks of beef, soft glazed carrots and potatoes, in a rich, amazing, robust beer and beef sauce. It’s the best! Slow cooked for extra tender goodness, it fills your home with wonderful, savory smells throughout the day, it’s a one pot meal and you can fix and forget it. The longer it stews, the more intense & tender it will be.
There is just something about a slow cooked meal! You prep it in the morning and it simmers in its own juices all day long in your oven or in the slow cooker or crockpot. Like this incredible Sunday Bread & Butter Pot Roast.
And you can also use Bison, Elk or any other game stew meat you like! We love making this meal with bison! So flavorful and tender, a great chilly day dinner.
Nothing says curl up on the couch and wait for me like this wonderful beef stew. This is my all time favorite beef stew recipe and is inspired by none other than the Pioneer Woman’s Beef Stew.
Dutch Oven Beef Stew Ingredients
The full list of ingredients and measurements along with detailed instructions in the printable recipe card at the end of this post.
- STEW MEAT | Use beef, bison, elk or venison stew meat; cut into bite size pieces
- FLAVOR BOOSTER | Onions and garlic are the key to boost the flavors here!
- BEER | if you are worried about the alcohol this will cook out, but it gives amazing flavor; we love using Guinness or another dark beer.
- BEEF BROTH | Use a good quality beef broth here, ever made your own? Try this scrumptious and I mean scrumptious beef bone broth!
- WORCESTERSHIRE SAUCE | Another huge flavor booster right here!
- TOMATO PASTE | This will act as a thickener and a flavor enhancer!
- Seasonings | Here I used smoked paprika, it gives amazing flavor!
- VEGGIES | put in the veggies you love, we love carrots and potatoes, but you could also put in turnips, celery and other root veggies.
- DUTCH OVEN | (my dream), but this one is just as great!
Any beer will do, though I like darker beers; they yield rich flavors; like a good Guinness beef stew slow cooked – oh my!
Get out that old cast iron pot or dutch oven. My mom gave me the one she used while I was growing up — oh the stews, soups and spaghetti sauces we ate from this pot!
Why do you sear meat for Beef Stew?
Getting a crispy golden sear on the outside of your beef is paramount for tenderness, juice and flavor! After cutting your beef into bite size pieces, heat olive oil over medium-high heat, then without crowding the pot, drop in beef cubes a few at a time, browning on both sides.
How to make Dutch Oven Beef Stew
As batches are crisp on all sides, remove each batch with slotted spoon to plate and repeat until all your meat has been browned.
Next, toss your onion slices into the hot pot and cook until soft and they start to caramelize; about 7-10 minutes, stirring regularly.
Add your chopped garlic and wait for it…oh that wonderful smell, stir around for a minute or so until you smell that beautiful, pungent fragrance wafting up to greet your senses.
Next pour in your beer, deglazing the bottom of your pot and getting all of those wonderful crispy bits of beef back into the stew, then add your beef broth. Have you ever made your own beef broth? Oh MY! Give it a whirl, easy recipe here.
Pour the browned beef back into the mixture, making sure to get all of those juices that have settled onto the plate.
Beef Stew in Dutch Oven Slow Cooked in Oven or Stovetop
Stir well, COVER and return to a simmer. At this point, you can keep it on the stove on low and simmer for several hours, but personally, I like to throw it in my oven at 250 ° all day.
Checking on the liquid levels every 4 hours. If needed add a cup or two of hot water or more beef broth.
About 2-3 hours before you are ready to eat, toss in several handfuls of baby carrots (or carrots cut into nice size chunks) and a small bag of fingerlings potatoes or another small potato cut into quarters. I have used all sorts, red potatoes, new potatoes, Yukon gold, assorted fingerlings potatoes.
Give it another stir and put the lid back on and back in the oven it goes.
Beef Stew in the Crockpot
Or you can put in your crockpot/slow cooker, do all of the browning and caramelizing on the stovetop so you get all of those delicious flavorful browned bits! You can add your carrots and potatoes at the same time — cook on low for 8-10 hours, on high 4-5 hours.
Remove from oven or crockpot, remove about a cup of liquid.
This part is optional, if you are making Gluten-Free Beef stew, be sure to either use a gluten-free beer or use additional broth or even wine if you choose. You can thicken it with gluten-free flour or regular flour, both work great.
The longer it simmers, the more the liquids will reduce making an AMAZING rich, thick sauce.
How to make Beef Stew Thicker
Stir this mixture back into your stew to thicken, you may omit this step if you prefer a thinner stew or prefer it gluten-free, you may also use a gluten-free all purpose flour!
Don’t forget to triple this recipe, because it makes a wonderful Shepherd’s pie or Beef Pot Pie or simply reheat and enjoy again.
I sure you try this Guinness beef stew slow cooked for extra flavor and goodness!
How to make EASY Puff Pastry Triangles
Thaw one package of puff pastry (I love all butter puff pastry, available at WholeFoods, Natural Grocers, Trader Joe’s and gourmet stores).
Unroll and cut into 4×4 inch squares, then across diagonally for a triangle (or keep as squares). Cut as many as you need, reroll and seal any leftover dough and refrigerate. Lay triangles on a parchment lined cookie sheet and preheat oven to 400° oven.
Brush with beaten egg and sprinkle liberally with your favorite herbs (try dill, Italian seasoning, crushed red pepper) and sea salt, but personally I love Trader Joe’s Everything but the Bagel seasoning! Bake 10-12 minutes, until puffed and golden.
More Comfort Food Recipes
- Bacon Beef Minestrone Soup
- Tender Beef Brisket
- Red Wine Braised Beef Short Ribs
- Maple Balsamic Chicken Breasts and Veggies
- Chicken Poblano Soup
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.