Braised Beef Stew
Braised tender prime rib stew simmered in a rich beer gravy with russet potatoes, carrots, and peas is a dish that reflects a blend of culinary traditions, particularly from German and American cuisines.
The technique of braising—slow-cooking meat in liquid—has roots in many cultures, but it is especially prominent in German cooking, where meats are often cooked in beer or broth to enhance flavor and tenderness. The use of beer in cooking is common in many regions, particularly in areas with strong brewing traditions.
In the United States, this dish might be associated with hearty, comfort food, often served in family gatherings and celebrations. The combination of prime rib, known for its tenderness and rich flavor, with a robust beer gravy creates a dish that is both satisfying and flavorful, showcasing the influences of rustic European cooking adapted to American tastes.
Overall, this dish symbolizes the fusion of old-world techniques with new-world ingredients, creating a comforting and indulgent meal.
Ingredients
2 lbs prime rib, cut into 1-inch cubes**
2 tablespoons olive oil**
1 onion, chopped**
3 cloves garlic, minced**
4 cups beef broth**
1 cup beer (like a stout or porter)
4 medium russet potatoes, peeled and diced
3 large carrots, sliced
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Sea salt and pepper, to taste
2 tablespoons
Worcestershire sauce
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed prime rib and sear on all sides until browned. Remove the meat and set it aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the beer to the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
Return the seared prime rib to the pot. Add the beef broth, tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Stir to combine.
Bring the mixture to a boil. Then, add the diced potatoes and sliced carrots. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.
For added richness, you can stir in a tablespoon of butter just before serving.
This stew can be made a day ahead and tastes even better the next day after the flavors meld.
Enjoy your hearty, flavorful prime rib stew!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Braised Beef Stew