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Beer and Horseradish Beef Stew

Beer and Horseradish Beef Stew is a Dutch oven dinner with tender chunks of beef, Yukon Gold potatoes, and an amber ale broth. Prepared horseradish stirred in at the end adds a bright, peppery finish.
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Prep Time 25 minutes
Cook Time 2 hours 42 minutes
Resting time 10 minutes
Total Time 3 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 carrots cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 bottle (12 oz) beer preferably amber ale
  • 3 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
  • 3 tbsp prepared horseradish

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry and season it with the salt and pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches without crowding the pot, about 8 to 10 minutes total, then transfer the browned beef to a plate.
  5. Add the onion, carrots, and celery to the pot and cook over medium heat, stirring and scraping up browned bits, until the onion begins to soften, 6 to 8 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Stir in the flour until no dry patches remain.
  8. Pour in the beer and simmer for 2 to 3 minutes, scraping the bottom of the pot.
  9. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves.
  10. Return the beef and any accumulated juices to the pot.
  11. Bring the stew to a gentle simmer and cover the pot.
  12. Bake for 1 hour 30 minutes.
  13. Stir in the potatoes and cover the pot.
  14. Bake until the beef is fork-tender and the potatoes are tender, 45 to 60 minutes.
  15. Remove and discard the bay leaves.
  16. Stir in the horseradish and let the stew rest for 10 minutes before serving.

Notes

For the best texture, brown the beef in batches without crowding the pot. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend.