Slow cooked Beef in Beer Stew
Treat yourself and your family to this delicious slow cooking beef in beer stew, loaded with chunks of tender beef, potatoes and carrots.
This is such a simple beef stew recipe to produce and so fantastically tasty.
The longer you cook it really the better it is, as the meat starts to fall apart more. Be aware if you cook the meat for longer you add the vegetables later in the process.
I made the one shown in the photos because there was an important rugby match in the late afternoon. I timed it right so we could serve up at half-time, and not miss any of the game 🙂
Type of beer?
Where the original recipe came from I am not sure. I have been cooking this one for many years and have experimented with many different beers over time.
When I made the stew in the photos I had no beer in the house (oh NOOOOOO!), but I had some IPA (India Pale Ale) that I was halfway through brewing in the garage. The fermentation was nearly finished, so I thought I would use that, and WOW – it worked great! So this is really an IPA beef stew!
I used a 500ml bottle (straight from the fermentation bucket, yeast and all) and the result was super.
The type of beer is obviously important but the other ingredients cannot be ignored. The beef you choose should ideally be as lean as possible. If it isn’t then cut off any fat before you use it.
Also, you should be using stewing steak, which is generally the tougher cuts of meat. They will become tender with the slow cook over the long cooking period.
If you want some more information on which type of meat to use in this recipe, then look here: choosing the right beef stew meat.
The cuts should be nice and large, say 1 1/2 inch square pieces if possible. Substitute the new potatoes for peeled and suitably sized potatoes if you wish.
Type of beer
Now that we live in Ireland I need to be able to make a proper Irish beef stew. So really I should be making a proper Guinness beef stew, using Guinness as the beer. Having said that, I do now have a recipe for some mini steak and Guinness pies, that may also take your fancy.
Alternatively, if you prefer French style cooking, then you should try my Beef Bourguignon recipe, which is beef stew braised in wine, as opposed to beer. Perhaps even better than this recipe, but certainly more expensive on the vino!
Having said that a real traditional Irish stew would actually use lamb rather than beef.
But really you can use many types of beer, and the best results seem to be with darker beers like Guinness or IPA. Some of the stronger Belgian beers like Leffe or Duvel also give a great result I have found in the past.
At the end of the day, the alcohol evaporates away, but the rich taste it gives to the sauce is just fantastic.
Cooking Pot, Casserole, Slow Cooker, Crock-pot, Dutch Oven?
The type of pot you use to cook this meal is very important. The pot needs to have a well-fitting lid to retain all the flavours.
I recommend using a Le Creuset type casserole dish if you have one. Or a ‘Dutch Oven‘ I believe you call them if you are in the States (never heard this description for one of these pots even having lived 30 years in the Netherlands – funny eh?).
The solid cast iron enamelled pots are fantastic and the well-fitting lids keep all the flavours inside beautifully. I have had mine for 25 years and swear by them.
Otherwise you can use your trusted crock-pot or slow cooker if you have one.
I hope you enjoy trying this supremely easy beef stew recipe. Please give some feedback at the bottom of the page if you do!
If you want to see all my recipes on one page, have a look here for some inspiration: Gav’s Kitchen, Recipe Index.
How to make a delicious Beef in Beer Stew