Hop-Infused Bitter Ale Braised Beef Stew

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A robust beef stew simmered in a pale ale beer with subtle hop bitterness, enriched with root vegetables and herbs. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, pale ale beer (bitter style), carrots 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
• 2 cups pale ale beer (bitter style)
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 2 cups beef broth
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches, browning all sides for 5-7 minutes per batch. Transfer browned beef to a plate.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion, 3 minced garlic cloves, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-8 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and coats the vegetables. Pour in 2 cups pale ale beer, scraping the bottom of the pot to loosen browned bits.
4. Step 4: Return the browned beef to the pot along with 2 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2 1/2 hours until beef is tender and the sauce thickens. Remove thyme and bay leaves before serving.