Beef Stew

This beef stew was adapted from the Better Beerfood episode, “Beef Trencher.” If features beer from Vintage 50 in Leesburg, Virginia.  Enjoy!


1 lb beef round

1-2 large onions, finely chopped

3 stalks of celery, chopped

1 carrots, chopped

2-3 turnips

1 bay leaf


2 cups beer

1 cup beef stock

salt and pepper

roux to thicken (butter and flour)

round loaves of bread

parsley for garnish

Beef Stew Preparation

Hollow out bread and set aside, make sure to leave at least an inch thick-
ness all around. Just before service, bake in an oven at 350F for about 5 minutes.

Cut beef into even cubes. In a hot pot, sear the meat and then remove the meat from the pan and set aside.

Add the onions, celery, and carrot and sweat, making sure the caramelized meat juices release from the bottom of the pan. Add the bay leaf and thyme, and the beer. Add the meat and cook until the beer reduces by half. Add the potatoes and top off with beef stock.

Cook until the potatoes are easily punctured with a knife.Thicken with roux and season with salt and pepper. Serve in the bread trenchers.