Texas-Style Beer Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A slow-simmered stew with tender beef, beer, and root vegetables, embodying North Texas comfort food. This american-inspired beef ready in about 135 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 lbs beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 yellow onion
• 3 carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups beef broth
• 1 cup beer
• 2 tbsp tomato paste
• 1 tsp thyme
• 1/2 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 3 potatoes
• 2 tbsp fresh parsley

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry and season with 3 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned. Remove and set aside.
3. Step 3: Add 1 diced yellow onion, 3 diced carrots, and 2 diced celery stalks to the Dutch oven. Cook for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
6. Step 6: Return beef to the pot, then add 4 cups beef broth, 1 cup beer, 1 tsp thyme, and 1/2 tsp rosemary. Bring to a simmer.
7. Step 7: Cover and simmer on low heat for 1.5 hours.
8. Step 8: Add 3 peeled and cubed potatoes, then continue simmering for 30 minutes until potatoes are tender.
9. Step 9: Stir in 2 tbsp chopped parsley and serve hot.