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Beer and Horseradish Beef Stew

Beer and horseradish beef stew is a hearty American-style braise with tender chuck, potatoes, and carrots simmered until thick. Brown ale builds deep flavor, while horseradish sour cream adds a sharp, creamy finish.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
Aromatics and braising base
  • 1 onion Large, chopped.
  • 3 garlic Minced (about 3 cloves).
  • 2 tbsp tomato paste
  • 12 oz brown ale or amber beer One bottle.
  • 2 cup beef broth
  • 2 tbsp prepared horseradish Divided (use 2 tbsp during simmer, remainder for sour cream).
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
Vegetables and finish
  • 1.5 lb potatoes Cubed.
  • 4 carrots Sliced.
  • 0.5 cup sour cream
  • 1 tbsp fresh chives Chopped.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss with the flour until coated. Heat the vegetable oil in a hot Dutch oven or cast iron skillet and brown the beef in batches so it sears rather than steams.
  2. Continue browning in batches until all beef is deep golden, adding a little oil if the pan seems dry. Transfer browned beef to a plate as each batch finishes.
Build the stew base
  1. Cook the chopped onion for 5 minutes in the same pot, stirring for even browning. Add the minced garlic and tomato paste and cook for 1 minute until fragrant, then stir to lift any browned bits.
  2. Pour in the brown ale and scrape the bottom to dissolve the caramelized flavor. Stir in the beef broth, 2 tablespoons prepared horseradish, Worcestershire sauce, brown sugar, and dried thyme, then return the beef to the pot.
Simmer until tender
  1. Cover and simmer for 1 3/4 hours, keeping a steady gentle bubble. Stir once or twice during the first half so the beef braises evenly.
  2. Add the cubed potatoes and sliced carrots, then cover again and simmer for 45-60 minutes until the vegetables are tender. Look for potatoes that offer little resistance when pierced with a fork.
Finish and serve
  1. Mix the sour cream with the remaining prepared horseradish until smooth and lightly swirled. Serve each bowl with a dollop of horseradish sour cream and chopped chives on top.

Notes

For the richest stew, brown the beef in smaller batches and avoid crowding so the cubes develop a deep crust before simmering. Store leftovers in an airtight container in the fridge for up to 4 days; freeze stew (without sour cream topping) for up to 3 months, then reheat until hot and stir in fresh sour cream when serving. If you want a lower-fat option, use light sour cream (the horseradish flavor still comes through).