Ree Drummond, the Pioneer Woman, is beloved for her approachable and delicious recipes that are perfect for family meals. Among her many culinary creations, her beer beef stew stands out as a comforting and flavorful classic. This hearty stew, infused with the rich flavors of beer and paprika, is a guaranteed crowd-pleaser, perfect for cozy dinners and gatherings.
Many might wonder if using beer in beef stew imparts a strong beer flavor. Initially, for the first half hour of cooking, a subtle bitterness might be noticeable. However, as the stew simmers for a longer duration, typically around two hours, the alcohol evaporates completely. What remains is a deeply rich and flavorful sauce where the beer enhances the overall depth and complexity of the stew, rather than tasting overtly like beer itself. Feel free to use your preferred beer for this recipe; any standard beer will work wonderfully. In this adaptation of the Pioneer Woman’s recipe, a Tiger Beer was used, demonstrating the versatility of beer choice. The key to a truly exceptional beef stew lies in the quality of the beef. For this recipe, O’Connor Black Angus oyster blade was selected. This cut is known for becoming incredibly tender when slow-cooked, making it ideal for stews that require extended simmering times to achieve that melt-in-your-mouth texture.
Choosing Your Beer for Beef Stew
While the original Pioneer Woman recipe is fantastic as is, slight adjustments can cater to personal preferences. For a thicker sauce, reducing the amount of beef stock from 4 cups to 3 1/2 cups is a simple yet effective tweak. Additionally, incorporating sugar snap peas towards the end of the cooking process introduces a touch of freshness and sweetness that balances the richness of the stew. Serving this beer beef stew with a warm, crusty loaf of herb and garlic bread is highly recommended. The bread is perfect for soaking up every last drop of the flavorful sauce.
This Pioneer Woman inspired beer beef stew recipe is designed to serve approximately 4-6 people, but be warned – it’s so delicious that leftovers are rarely an option!
Pioneer Woman’s Beer Beef Stew Recipe (Adapted)
Recipe adapted from Ree Drummond, The Pioneer Woman
Prep time: 15 minutes
Cook time: 2 – 2 1/4 hours
Serves: 4-6
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 800g stewing beef, such as Black Angus oyster blade or chuck roast, cut into large chunks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (12oz) can of beer (lager, ale, or stout all work well)
- 3 1/2 cups beef broth (or substitute with 3 1/2 cups water + 3 beef bouillon cubes)
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 1/4 tsp granulated sugar
- 500g carrots, peeled and cut into thick chunks
- 500g Yukon Gold potatoes, quartered
- 12-15 sugar snap peas, ends trimmed (optional, for added freshness)
- Minced fresh parsley, for garnish (optional)
Instructions:
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat. Working in batches, brown the beef on all sides. Remove browned beef and set aside on a plate.
- Add diced onions to the pot and cook, stirring occasionally, until softened, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the beer and beef broth, then stir in Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar. Return the browned beef to the pot and stir to combine all ingredients.
- Bring the stew to a simmer, then reduce heat to low, cover the pot, and simmer for 1 1/2 hours, or until the beef is starting to become tender.
- Add carrots and potatoes to the stew, ensuring they are submerged in the liquid. Cover and continue to simmer for an additional 30-45 minutes, or until the vegetables are tender and the beef is fork-tender. If the stew becomes too thick during cooking, you can add a little water or extra beef broth to reach your desired consistency. Taste and adjust seasonings as needed.
- Just before serving, if using, stir in the sugar snap peas and cook for 1 minute, until bright green and crisp-tender.
- Serve hot in bowls. Garnish with minced fresh parsley, if desired. Serve with crusty garlic bread for dipping and enjoying every bit of the delicious sauce.
Enjoy this gorgeous, hearty Pioneer Woman Beer Beef Stew that’s perfect for any time you crave a comforting and satisfying meal.
So tender and flavorful!
Enjoy exploring other delicious beef stew variations, such as beef stew with mushrooms, simple oven-cooked beef stew, or even a rich beef Bourguignon for different flavor profiles and cooking methods.
