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Beer and Horseradish Beef Stew

Beer and horseradish beef stew simmers in a 6-quart Dutch oven until the beef is fork-tender and the potatoes are soft. Lager or amber beer adds depth, while prepared horseradish stirred in at the end gives the rich broth a bright finish.
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Prep Time 20 minutes
Cook Time 2 hours 39 minutes
Resting 5 minutes
Total Time 3 hours 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp vegetable oil divided
  • 1 yellow onion medium, diced
  • 2 carrots medium, cut into 1/2-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 bottle or can (12 oz) lager or amber beer
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 2 tbsp prepared horseradish

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper, then toss it with the flour to coat.
  3. Heat 1 tablespoon oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in 3 batches, turning to brown several sides, about 6–8 minutes per batch, then transfer it to a plate.
  5. Add the remaining 1 tablespoon oil to the pot, then add the onion, carrots, and celery and cook over medium heat until softened, about 6–8 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beer and scrape up the browned bits from the bottom of the pot.
  8. Add the broth, Worcestershire sauce, thyme, bay leaves, beef, and any accumulated juices, then bring the liquid to a gentle simmer.
  9. Cover the pot and simmer over low heat for 1 1/2 hours, adjusting the heat as needed to maintain a gentle simmer.
  10. Stir in the potatoes, cover, and simmer until the beef is fork-tender and the potatoes are tender, 35–45 minutes.
  11. Remove the pot from the heat and discard the bay leaves.
  12. Stir in the prepared horseradish.
  13. Let the stew stand for 5 minutes before serving.

Notes

For the best texture, cut the beef and potatoes into evenly sized pieces. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free option, use gluten-free flour and gluten-free beer.