Dark Beer and Onion Beef Stew with Turnips

Print Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

Slow Cooker
Large Skillet

Ingredients

1.5 pounds beef stew meat cubes
2 large onions, thinly sliced
12 ounces dark beer
2 medium turnips, peeled and cut into 1-inch cubes
3 carrots, peeled and sliced
4 cups beef broth
2 tablespoons all-purpose flour
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste

Instructions

Toss the beef cubes with the flour, salt, and pepper in a bowl until evenly coated.
Heat a large skillet over medium-high heat and brown the beef in batches, then transfer it to the slow cooker.
Add the sliced onions to the same skillet and cook until they soften and start to brown at the edges.
Pour the dark beer into the skillet and scrape up any browned bits, then transfer everything to the slow cooker.
Add the turnip cubes, carrot slices, beef broth, minced garlic, thyme, and bay leaves to the slow cooker.
Stir gently to combine, cover, and cook on low for 8 hours until the beef and turnips are tender.
Remove the bay leaves, taste, and adjust salt and pepper before serving.

Notes

Brown the onions well before adding the beer to deepen the flavor without extra ingredients. If the stew seems thin at the end, remove the lid for the last 30 minutes on high to thicken the broth naturally. Leftovers reheat well the next day and taste even better once the beer flavor settles.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet