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Beef and Porter Stew

Serves 6 to 8 Servings
Serves 6 to 8 Servings


  • 1/4 cup vegetable oil
  • 2 1/2 pound beef chuck stew meat, cut into 1-inch cubes
  • 1 pound large onion, diced
  • 3 tablespoon unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cup bottles, 24 ounces, american porter –rich dark ale, or any beer
  • 2 cup low-sodium, beef broth
  • 1/4 cup tomato paste
  • 3 cup carrots, peeled and diced
  • 3 cup parsnips, peeled and diced
  • 2 stalk celery, diced
  • 3 stalk large red bliss potatoes, washed and diced


Baking Directions:


Put the oil and butter in a large, heavy-bottomed pot and heat it over medium-high heat.

  Season the beef with salt and pepper.

Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, approximately 8 minutes total.

Transfer the beef to a plate and set aside.

This may be done in batches to brown all the beef evenly.


Add the onion and butter to the casserole and cook until golden and caramelized, approximately 15 minutes.

Sprinkle the onions with the flour and stir to combine well.


Return the beef to the casserole, add the porter ale, beef broth, tomato pasted diluted in 1 cup warm water, and bring to a boil.

Lower the heat and simmer 1 1/4 hours.

  4. Add the carrots, parsnips, celery and potatoes.

Adjust seasoning with salt and pepper.

Return to a boil then simmer for 45 minutes before serving with toasted or grilled country bread.

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