Beer Braised Beef Stew with Brussels Sprouts

Serves 4
Time 1 hr 45 min
Beer Braised Beef Stew with Brussels Sprouts

This is a thick and hearty German-inspired stew made with savory beef and winter vegetables. Slowly simmering in a dark beer broth, it promises to bring warmth and comfort on even the coldest of winter nights. Serve over mashed potatoes, spaetzel or egg noodles, or simply as is.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2 poundsbeef stew meat, cut into 1-inch cubes
    Sea salt and ground pepper
    1/4 cupflour
    6 tablespoonsextra-virgin olive oil, divided
    1 cupdark beer
    1 cupchopped white onion
    1 cupchopped celery
    1 1/2 cupschopped carrots
    2 tablespoonschopped garlic
    2 cupsbeef broth
    1 1/2 cupschopped white creamer potatoes (omit if serving over potatoes or noodles)
    1 1/2 cupsBrussels sprouts, halved or quartered if large
    2 tablespoonsfinely chopped fresh thyme

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Method

Preheat the oven to 400°F.


Season beef cubes with salt and pepper and dust with flour.


Add 2 tablespoons olive oil to a Dutch oven, add beef cubes and sear until browned on each side (you may need to sear meat in batches to prevent crowding the pan). Transfer beef to a bowl.


Add beer to the pan and scrape up brown caramelized bits from the bottom.


Simmer to reduce beer by half. Pour beer over meat.


Add 2 tablespoons of olive oil to the pan.


Over high heat, add onions, celery and carrots. Season with salt and pepper.


After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly.


Add beef mixture back to pan along with beef broth and return to a boil. Cover with a lid and transfer to preheated oven.


After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don't boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer.


After an additional 20 minutes, add potatoes, Brussels sprouts and thyme.


Return to the oven for another 40 minutes. If stew still has a lot of liquid, return the pan to the stove top and simmer with the lid off (this will help to reduce and thicken stew, as well as intensify flavor). Stir stew occasionally to prevent it from scorching on the bottom.


After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender. Adjust seasoning with salt and pepper if necessary and serve immediately.

Nutritional Info

Serving Size

Calories

790

Total Fat

45g

Saturated Fat

12g

Cholesterol

145mg

Sodium

960mg

Total Carbohydrate

36g

Dietary Fiber

7g

Total Sugars

8g

Protein

52g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.