Beef StewBeer provides a flavourful addition to a traditional stew. This recipes also has lots of vegetables to makes this a complete meal. Make a big batch and freeze to make a quick heat and serve meal.

To learn more about the benefits of beer, read:

What’s So Great About Beer?

2 lbs (1 kg) boneless beef chuck roast, cut into cubes (Chicken can also be used for this recipe)

2 tbsp butter

2 tbsp olive oil

1 large onion, cut into 12 wedges

2 tbsp whole spelt or brown rice flour

2 cups beer of your choice, preferably unpasteurized, craft beer and if organic, even better

1 1/2 cups beef or chicken broth

1 medium-sized turnip, peeled and cut into cubes

4 carrots, peeled and cut into cubed

4 stalks celery, cut into slices

4 Yukon gold potatoes, cut into large cubes (do not peel)*

1/2 cup diced, pitted prunes

1/2 cup chopped parsley, chopped

3 cups fresh spinach, washed and chopped

Sea salt and pepper

Pre-heat the oven to 325 degrees F. Melt the butter in a large saucepan. Add the olive oil and brown the meat. Season with sea salt and pepper. Strain out the meat from the saucepan and leave as much of the oil and butter in the pan. Set aside on a plate. Add the onions and cook until translucent and slightly brown. Add a bit of oil if needed (although I have also used water or broth but not too much at this stage). Add the flour and mix well. If the mixture is too wet, you may get flour lumps so add slowly and sprinkle. Mix well. Add the beer and bring to a boil to deglaze the pan. Add the meat back into the pan. Add the broth, carrots and turnips and bring to a boil. Season to taste. Cover and bake in the oven for 2 hours. Add the potatoes, celery and prunes and mix well. Cover again and cook for 1 more hour or until the potatoes are cooked and the meat is tender. Add the parsley and spinach. Adjust the seasoning. Serve in bowls with a dollop of Mediterranean yogurt.

*Sweet potatoes can be used instead of potatoes, if desired