Chef Jack Craft's Hearty Beef Stew


Soup, Chili & Stew
Chef Jack Craft's Hearty Beef Stew

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Bowl of beef stew mixed with carrots and potatoes

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    Chef Jack uses beer to add an extra layer of fall flavor in this comforting stew. Any amber ale should do.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    1 ½ lbs. boneless chuck roast, cut into 1-1/2-inch pieces
    1 ½ tbsp. Hy-Vee all-purpose flour
    ½ tsp. Hy-Vee sea salt
    ¼ tsp. Hy-Vee ground black pepper
    1 ½ tbsp. Hy-Vee unsalted butter, divided
    2 medium yellow onions, chopped
    2 garlic cloves, minced
    1 ½ c. amber ale, such as Grolsch, divided
    1 tbsp. Hy-Vee Dijon mustard
    1 ½ tsp. Hy-Vee light brown sugar
    2 sprigs fresh thyme
    1 bay leaf
    ½ lbs. new potatoes, quartered
    ½ lbs. carrots, sliced
    1 slice day-old Baking Stone French bread, cut into 1/2-inch cubes
    Fresh thyme, for garnish

    Things To Grab

    • Large skillet
    • 5-quart slow cooker


    1. Toss cubed beef with flour, salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half the beef and cook, stirring occasionally, until beef is lightly browned on all sides, about 5 minutes. Transfer to a 5-quart slow cooker. Repeat with remaining beef.

    2. Lower heat to medium-low and melt remaining 1/2 tablespoon butter in same pan. Add onions and sauté until golden brown, about 15 minutes. Stir in garlic and 1/2 cup ale and simmer 3 minutes. Transfer to slow cooker. Stir in remaining ale, mustard, brown sugar, thyme and bay leaf.

    3. Cook on LOW for 6 hours. Stir in potatoes, carrots and bread cubes. Continue cooking on LOW for 2 hours until sauce has thickened and meat and vegetables are tender. Remove bay leaves and thyme sprigs. Garnish with fresh thyme, if desired.

    Nutrition facts


    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 75mg
    • Sodium: 370mg
    • Total Carbohydrates: 19g
    • Protein: 26g

    Daily Values

    Vitamin A 130%
    Vitamin C 20%
    Iron 15%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2011.