🥘 Beef Beer Stew

By LeAnn & Chef Charles Knight

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We’re excited to share LeAnn’s mouthwatering recipe for Beef Beer Stew — a hearty, flavorful dish that brings comfort and craftsmanship together in one pot. Made with tender cubes of beef rump roast, a splash of beer, thick-cut bacon, colorful peppers, sweet onions, and aromatic spices, this stew delivers the perfect balance of richness and depth.

When beer is used in a marinade, it naturally tenderizes the meat thanks to its enzymes, mild acidity, and carbonation — helping break down muscle fibers while infusing robust flavor throughout. Combined with the Health Craft Ultra-Vac Vacuum Marinating System, your marinade penetrates more efficiently, creating tender, juicy beef in less time.

With Ultra-Vac technology, marinating that once took hours can now be done in as little as 30 minutes — enhancing taste, texture, and moisture retention in every bite.

⏱️ Preparation

Time: About 1 hour  Serves: 4–6

Equipment

• 2250 ml large rectangular Ultra-Vac container
• Ultra-Vac pump
• Steamer-strainer
• 5–6 quart stockpot
• Measuring cups and spoons

🧂 Ingredients

• 3 lb beef rump roast, cubed
• 1 bottle Peroni beer
• 5 slices thick-cut bacon, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 yellow bell pepper, cut into 1-inch squares
• 1 large sweet onion, sliced
• 7 cloves garlic, minced
• 1 (14 oz) can diced tomatoes with roasted garlic
• 12 oz beef stock
• 3 Tbsp Dijon mustard
• ¼ cup soy sauce
• 1 tsp paprika
• ¼ cup filtered or purified water
• 2 Tbsp cornstarch
• ¼ cup sour cream
• Chopped green onions, for garnish

👩🍳 Directions

1. Marinate the Beef

Place cubed beef in the Ultra-Vac container and pour in the beer. Lock the handles and use the pump to remove the air until the orange indicator inverts, then pump twice more to secure a full vacuum.
Let marinate 30 minutes to 1 hour at room temperature, or overnight in the refrigerator for a deeper flavor infusion.

2. Sear the Beef

Preheat your stockpot over medium heat (about 275 °F) for 5 minutes. Test the heat by sprinkling a few drops of water—if they dance, the pan is ready.
Add the beef in batches, allowing each side to brown and release naturally as it sears. This step locks in juices and develops a rich, caramelized crust. Remove and set aside.

3. Sauté the Bacon

Add bacon to the hot pan and cook until crispy, about 7–10 minutes. Remove and set aside, keeping the flavorful drippings in the pan.

4. Sauté the Vegetables

In the same pan, add the onions and peppers. Sauté until tender, about 5–7 minutes, then add garlic and continue for another 5 minutes until fragrant.

5. Combine & Simmer

Return the beef and bacon to the pot. Add diced tomatoes, beef stock, Dijon mustard, soy sauce, and paprika. Stir to combine.
Cover the pot, open the vent, and heat until the whistle sounds. Then close the vent, reduce heat to low (about 200 °F), and simmer 30–45 minutes or until the beef is fork-tender.

6. Thicken the Sauce

Mix the water and cornstarch to form a slurry. Stir it into the stew and cook another 5–10 minutes, allowing the sauce to thicken to a velvety consistency.

7. Serve & Enjoy

Ladle into bowls, top with a dollop of sour cream, and sprinkle with chopped green onions.
Serve hot with crusty bread or buttered noodles for a complete, heart-warming meal.

🍺 Chef’s Tip

For even richer flavor, use a malty lager or amber ale. The caramel notes enhance the savory depth of the beef and bacon — and when paired with the Ultra-Vac marinating method, the result is pure perfection.