Beef and Ale Stew With Carrots, Onions, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 large yellow onions, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 12 fl oz (355 ml) malty brown ale (or amber ale)
• 3 cups (720 ml) beef broth
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 lb (450 g) carrots, cut into 1-inch chunks
• 1 tbsp cold unsalted butter (optional, to finish)

Do This

• 1) Heat oven to 325°F (165°C). Pat beef dry; toss with salt, pepper, and flour.
• 2) Brown beef in oil in a Dutch oven, 2–3 batches; set aside.
• 3) Cook onions until golden; stir in garlic and tomato paste for 1 minute.
• 4) Pour in ale; simmer 3 minutes, scraping up browned bits.
• 5) Add broth, Worcestershire, Dijon, thyme, bay, and beef; cover and bake 2 hours.
• 6) Add carrots; cover and bake 30–40 minutes until beef is fork-tender.
• 7) Taste, adjust salt/pepper; optionally stir in cold butter. Rest 10 minutes, then serve.

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Why You’ll Love This Recipe

• Deep, rich flavor: A malty ale and browned beef build a savory, steakhouse-style stew base.
• Home-cook friendly: Straightforward steps with big payoff and mostly hands-off oven time.
• Hearty and comforting: Tender beef chunks, sweet carrots, and a glossy broth that begs for bread.
• Even better the next day: The flavors deepen as it rests, making it great for leftovers.

Grocery List

• Produce: 2 large yellow onions, 1 lb (450 g) carrots, 4 garlic cloves, fresh thyme (or see notes), optional fresh parsley for serving
• Dairy: 1 tbsp unsalted butter (optional, to finish)
• Pantry: 2 1/2 lb (1.13 kg) beef chuck, all-purpose flour, vegetable oil, tomato paste, brown or amber ale (12 fl oz / 355 ml), beef broth (3 cups / 720 ml), Worcestershire sauce, Dijon mustard, bay leaves, kosher salt, black pepper

Full Ingredients

Beef and Seasoning

• 2 1/2 lb (1.13 kg) beef chuck roast, trimmed of large surface fat and cut into 1 1/2-inch (4 cm) chunks
• 2 tsp kosher salt (plus more to taste at the end)
• 1 tsp freshly ground black pepper (plus more to taste)
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil (or another high-heat neutral oil)

Aromatics and Vegetables

• 2 large yellow onions, halved and sliced 1/4-inch thick (about 4 cups / 400 g)
• 4 garlic cloves, minced
• 1 lb (450 g) carrots, peeled and cut into 1-inch chunks

Broth, Beer, and Flavor Builders

• 2 tbsp tomato paste
• 12 fl oz (355 ml) malty brown ale or amber ale
• 3 cups (720 ml) beef broth (preferably low-sodium)
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 4 sprigs fresh thyme
• 2 bay leaves

To Finish (Optional, but Recommended)

• 1 tbsp cold unsalted butter (for a glossy, richer finish)
• 1–2 tbsp chopped fresh parsley (for serving)

Step-by-Step Instructions

Step 1: Preheat and prep the beef

Preheat the oven to 325°F (165°C). Set a rack in the middle position.

Pat the beef chunks very dry with paper towels (dry meat browns better). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated. Shake off excess flour clumps so the stew doesn’t get pasty.

Step 2: Brown the beef for deep flavor

Heat a large Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp vegetable oil.

Brown the beef in 2–3 batches (avoid crowding). Sear each batch for 8–10 minutes total, turning occasionally, until you get a dark golden crust on multiple sides. Transfer browned beef to a plate.

If the pot looks dry at any point, add 1–2 teaspoons more oil. If browned bits (fond) start to look like they’re burning, lower the heat slightly.

Step 3: Soften the onions, then bloom the tomato paste and garlic

Reduce heat to medium. Add the sliced onions to the pot and cook, stirring and scraping up some fond, until softened and lightly golden, about 8–10 minutes.

Stir in the minced garlic and cook until fragrant, 30 seconds. Add 2 tbsp tomato paste and stir constantly for 1 minute to caramelize it slightly (this deepens the stew’s color and savory backbone).

Step 4: Deglaze with ale and build the stew base

Pour in the 12 fl oz (355 ml) brown ale. Bring to a simmer and cook for 3 minutes, scraping up all the browned bits from the bottom of the pot.

Stir in the 3 cups (720 ml) beef broth, 2 tbsp Worcestershire, and 2 tsp Dijon. Add the thyme sprigs and bay leaves.

Step 5: Return beef and braise in the oven

Return the browned beef (and any collected juices) to the pot. Bring the liquid just to a gentle simmer on the stovetop.

Cover with a tight-fitting lid and transfer to the oven. Bake at 325°F (165°C) for 2 hours, stirring once halfway through if convenient. The stew should be quietly simmering, not rapidly boiling.

Step 6: Add carrots and finish cooking until tender

Carefully remove the pot from the oven and stir in the carrots. Cover and return to the oven for 30–40 minutes, until the carrots are tender and the beef is fork-tender (a fork should slide in with little resistance).

If you want a slightly thicker stew, you can leave the lid ajar for the last 10 minutes to reduce the broth a bit.

Step 7: Season, finish, and serve

Remove and discard the thyme sprigs and bay leaves. Taste the stew and adjust with additional salt and pepper as needed.

For a richer, glossy finish, stir in 1 tbsp cold butter until melted. Let the stew rest, uncovered, for 10 minutes so the broth settles and thickens slightly.

Serve hot, ideally with mashed potatoes, buttered noodles, or crusty bread. Sprinkle with chopped parsley if you like.

Pro Tips

• Choose the right beer: Use a malty brown or amber ale for a rounded, slightly sweet depth. Avoid very hoppy IPAs, which can turn bitter when reduced.
• Don’t rush the browning: The dark crust on the beef and the fond on the pot are where a lot of the stew’s “roasty” flavor comes from.
• Keep the simmer gentle: A low, steady braise (especially in the oven) helps the chuck turn tender without drying out.
• Carrots later = better texture: Adding carrots near the end keeps them sweet and intact instead of turning mushy.
• Salt at the end: Broth and Worcestershire vary in saltiness; final seasoning after reduction gives you better control.

Variations

• Stout version: Swap the brown ale for 12 fl oz (355 ml) dry stout for a darker, more bittersweet depth.
• Mushroom boost: Add 8 oz (225 g) cremini mushrooms, halved, when the onions are halfway done for extra earthiness.
• Slow cooker method: Brown the beef and cook the onions/garlic/tomato paste on the stovetop, deglaze with ale, then transfer everything to a slow cooker and cook on LOW for 8 hours. Add carrots for the last 2 hours.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the beef is hot throughout (aim for at least 165°F / 74°C), adding a splash of broth if it has thickened too much.

For make-ahead: this stew is excellent cooked 1 day in advance. Refrigerate overnight, then reheat slowly; skim any solidified fat from the top if desired.

Freezing: freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 44 g protein, 24 g fat, 28 g carbohydrates, 4 g fiber, 7 g sugars, 980 mg sodium.