Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef stew infused with the rich flavors of regional Indiana ale and tender root vegetables for a comforting meal. This american-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1-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.

Prep: 20 min Cook: 130 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown on all sides, about 3-4 minutes per batch. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, 1 chopped parsnip, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and edges begin to caramelize.
  4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 12 oz Indiana amber ale, scraping the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.
  6. Step 6: Return the browned beef to the pot along with 3 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender.
  7. Step 7: Remove thyme sprigs and bay leaf, then stir in 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Stew with Root Vegetables and Indiana Ale?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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