Winter Beef Stew

Serves: 8


  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 lbs beef stew meat (e.g., chuck shoulder, bottom eye roast, top round)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 beer, can or bottle
  • 4 cups beef broth, more as needed
  • 1 tbsp Worcestershire sauce
  • 2–3 tbsp tomato paste
  • 1 tsp brown sugar
  • ½ tsp each paprika & kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip or swede, roughly sliced
  • 2 tbsp all-purpose flour (optional)
  • Minced fresh parsley


  1. Heat oil and butter in a pan and brown beef. Remove meat from pan, toss in garlic and onions, and cook until they soften, about 3 minutes. Pour in beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return beef to pan, cover and simmer on low heat until very tender, 1½ to 2 hours. If liquid gets too low, supplement broth.
  2. Add vegetables and continue to simmer until they’re tender and liquid is reduced, about 30 minutes.
  3. If stew is too brothy, remove a cup of cooking liquid and stir flour into it; then stir liquid/flour mixture back into pan. Simmer 10 minutes or until stew is thick. Meat should be very tender; if not, continue to cook. To finish, stir parsley through the stew.

Tip: Omit the Worcestershire sauce, substitute rice flour and replace the beer with stock or wine to make this gluten free.