Beer-Braised Michigan Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender beef chunks slowly braised in a robust Michigan craft beer, enriched with hearty root vegetables and fresh herbs. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1/4 cup all-purpose flour
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp vegetable oil
• 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 garlic cloves, minced
• 3 cups Michigan craft beer (lager or ale)
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering. Add beef in batches and brown on all sides for 4-5 minutes per batch, then transfer browned beef to a plate.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, and sauté for 5 minutes until softened and translucent.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
6. Step 6: Pour in 3 cups Michigan craft beer and 2 cups beef broth, scraping the bottom of the pot to release browned bits.
7. Step 7: Return browned beef to the pot along with 3 chopped carrots, 2 chopped parsnips, 3 sprigs fresh thyme, 1 bay leaf, and remaining 1/2 tsp salt and 1/2 tsp black pepper.
8. Step 8: Bring to a gentle simmer, cover, and cook on low heat for 2 to 2.5 hours until beef is fork-tender and vegetables are cooked through.
9. Step 9: Remove thyme sprigs and bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning if needed before serving.