Beer-Braised Beef Stew with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender beef chunks slow-cooked in a rich, robust beer broth with sweet roasted root vegetables for a hearty, comforting stew. This american-inspired beef ready in about 160 minutes pairs beef chuck, cut into 1.5-inch cubes, dark beer (such as stout or porter), large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 12 oz dark beer (such as stout or porter)
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 cups beef broth
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 3 sprigs fresh thyme sprigs
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots and 2 medium parsnips, peeled and cut into 1-inch pieces, with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until edges caramelize and vegetables are tender.
2. Step 2: Meanwhile, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1 tsp black pepper until evenly coated. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 4 minutes per side until deeply browned, then set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion to the pot, sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and tomato paste darkens slightly.
4. Step 4: Pour in 12 oz dark beer, scraping the bottom of the pot to deglaze and dissolve browned bits. Add 3 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Return the beef to the pot and bring to a simmer.
5. Step 5: Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
6. Step 6: Stir in the roasted carrots and parsnips. Remove thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper as needed.