Beer Beef Stew

This beef stew trades the usual broth for beer, and the difference shows up in every spoonful. A dark, full-bodied beer adds a malty richness and slight bitterness that balances the sweetness of slow-cooked onions in a way that plain stock never could.

Softening the onions first on high heat before the meat goes in gives them a head start. Thirty to forty minutes in the slow cooker melts them down into a silky base that practically dissolves into the sauce as it braises. Four large onions sounds like a lot, but they shrink dramatically and become part of the gravy.

Coating the beef cubes in seasoned flour before adding them to the pot serves two purposes. The flour browns slightly during cooking, adding toasty flavor, and it thickens the braising liquid into a velvety sauce without needing a separate roux or slurry.

The recipe calls for beer that’s “not light” for a reason. Light lagers are too thin and watery to stand up to hours of cooking. A brown ale, porter, or stout holds its flavor through the long braise.

Kitchen Tips

• Cut the beef into true one-inch cubes for even cooking. Larger pieces will still be tough when the smaller ones are falling apart
• Uncovering the slow cooker and cooking on high for the last 20 to 30 minutes reduces the liquid into a thicker, glossier gravy
• Remove the bay leaf before serving. It’s done its job and biting into one is never pleasant
• Serve over wide egg noodles to catch every drop of that beer gravy

Variations

• Add chunked carrots, potatoes, and celery in the last two hours for a heartier, vegetable-loaded version
• Stir in a tablespoon of tomato paste with the beer for deeper color and a touch of acidity
• Use a Belgian abbey ale or Guinness for a more complex, roasted malt flavor