Classic Beef Stew in Beer Sauce

Classic beef stew in beer sauce. Tender, flavorful, and super filling.


  • 1 pound beef chuck cut into bite-size pieces
  • 2 cups mushrooms 
  • 1 carrot
  • 1 white onion 
  • 2 celery sticks
  • 1 cup tomato sauce
  • 2 cups of beer (the beer of your liking) 
  • 4 cups low sodium beef stock
  • 2 tablespoons olive oil 
  • 2 garlic cloves
  • 2 bay leaves
  • 2-3 thyme sprigs
  • 1 teaspoon salt
  • 1 ½ teaspoon sugar (optional)
  • 1 teaspoon black pepper


  1. Start by prepping the veggies and set aside:
  • Cut the mushrooms in quarters
  • Peel and dice finely the onions
  • Cut the carrot into wheels
  • Cut the celery into wheels
  • Crush the garlic cloves

  1. In a big pot or Dutch oven add the olive oil and the garlic cloves, and cook on low to infuse the olive oil with the garlic flavors. 
  2. Add the beef chuck and cook on medium-low until golden brown. Set aside once cook. 
  3. Add the carrot, onion, and celery to the pot and cook for 10 minutes on medium-low until soft and fragrant. 
  4. Add back the browned meat, tomato paste, beer, beef broth, salt, pepper, thyme, and bay leaves. Mix well and let cook for 2 hours on low. 
  5. Taste and adjust salt and pepper if needed. At this point, if the sauce is too acidic you can add the sugar and let cook for additional 15 minutes. 
  6. Serve over mashed potatoes. 


This beef stew is perfect for the autumn or winter season. Is very filling and earthy. 

It’s meal prep friendly and can be stored in the fridge for up to 5 days in a sealed container.