**Beer-Braised Beef Stew** Two bottles of ale give this comforting beef stew a rich and hearty flavour.

serves 6 – 8


  • 5 pounds boneless beef chuck, cut into 1 1/2 inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp vegetable oil
  • 1 (6-oz) can tomato paste
  • 2 onions, chopped
  • 3 cups beef broth
  • 2 (12-oz) bottles of ale
  • 3 Tbsp soy sauce
  • 1 bay leaf
  • 1 lb beets, peeled and halved
  • 1 lb brussels sprouts
  • 1 lb carrots, chopped
  • 1 lb parsnips, chopped
  • 1 lb small red potatoes, halved


  1. Season the beef with some salt and pepper. Heat the oil in a large Dutch oven
    over medium-high heat. Add the beef and cook until well-browned on all sides.
    Stir in the tomato paste and cook for 1 minute.

  2. Stir in the onions and cook, stirring occasionally, until softened and browned.
    Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer,
    then reduce the heat to medium-low, cover, and cook, stirring occasionally,
    until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

  3. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and
    cook, covered, stirring occasionally, until the meat and vegetables are tender,
    about 1 more hour. Remove the bay leaf before serving.

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