Beef Stew

Soups Chowders Stews


3 tablespoons all-purpose flour

2 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 pounds boneless chuck roast, cut into 1-inch cubes

1/3 cup vegetable oil

4 cups sliced yellow onion (about 2 medium onions)

1 (12-oz.) can pale beer (such as Yuengling Traditional Lager)

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce (such as A.1. Original Sauce)

1 garlic clove, crushed

2 bay leaves

1/2 teaspoon dried thyme

2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium potatoes)

3 medium carrots, peeled and cut diagonally into 1-inch pieces

1 (10-oz.) pkg. frozen English peas

2 tablespoons chopped fresh flat-leaf parsley (optional)


Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over, about 5 to 6 minutes.nTransfer to a bowl. Repeat procedure with remaining oil and beef.

Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 1/2 to 3 hours.

Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.