Root Beer Beef Stew Recipe

Introduction

This Root Beer Beef Stew offers a comforting twist on classic stew by incorporating the sweet and rich flavors of root beer. Tender beef, hearty vegetables, and a savory sauce make it a perfect dish for cozy evenings.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 small onion, diced
• 4 large carrots, peeled and sliced into 1-inch chunks
• 1 ½ pounds russet potatoes, peeled and cut into large chunks
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can root beer (not diet)
• 1 ½ cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Place the beef cubes in the bottom of the slow cooker. Sprinkle with salt and black pepper. Add the diced onion, carrots, and potatoes on top of the beef.
2. Step 2: In a medium bowl, whisk together the tomato paste, flour, root beer, beef broth, Worcestershire sauce, soy sauce, brown sugar, dried thyme, and smoked paprika until well combined.
3. Step 3: Pour the sauce mixture over the beef and vegetables in the slow cooker. Add the bay leaves, cover, and cook on Low for 8 hours or on High for 4 hours, until the beef and potatoes are tender.
4. Step 4: In a small bowl, stir together the cornstarch and cold water until smooth. Stir this slurry into the stew. Cover and cook on High for another 15–20 minutes until the sauce thickens slightly.
5. Step 5: Remove the bay leaves. Taste the stew and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.

Tips & Variations

• For extra depth, brown the beef cubes in a hot pan before adding them to the slow cooker.
• Use beef broth with low sodium to better control saltiness in the stew.
• Feel free to add mushrooms or celery for additional flavor and texture.
• Instead of russet potatoes, try Yukon Gold potatoes for a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soda instead of root beer?

While root beer adds a unique flavor, other sweet sodas like cola could work, but they will alter the taste. Avoid diet sodas as they may affect the stew’s sweetness and cooking process.

Do I need a slow cooker to make this recipe?

This recipe is designed for a slow cooker for ease and tender results, but you can make it on the stovetop by simmering on low heat for about 2 to 3 hours until the beef is tender.

Root Beer Beef Stew Recipe

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★★★★★

4.4 from 336 reviews

This Root Beer Beef Stew is a comforting and flavorful slow-cooked meal featuring tender beef stew meat simmered with carrots, potatoes, and a unique twist of root beer in a rich, thickened broth. The combination of aromatic herbs, Worcestershire and soy sauces, and a hint of brown sugar creates a deliciously balanced stew perfect for cozy family dinners.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 small onion, diced
• 4 large carrots, peeled and sliced into 1-inch chunks
• 1 ½ pounds russet potatoes, peeled and cut into large chunks
• 3 cloves garlic, minced

Stew Sauce

• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can root beer (not diet)
• 1 ½ cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves

Thickening Mixture and Garnish

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Ingredients: Place the beef cubes at the bottom of the slow cooker and season them with salt and pepper. Layer the diced onion, sliced carrots, and chunked potatoes on top of the beef.
2. Make Sauce Mixture: In a medium bowl, whisk together the tomato paste, flour, root beer, beef broth, Worcestershire sauce, soy sauce, brown sugar, dried thyme, and smoked paprika until the mixture is smooth and well combined.
3. Cook Stew: Pour the prepared sauce over the beef and vegetables in the slow cooker. Add the bay leaves, cover the slow cooker, and cook on Low for 8 hours or on High for 4 hours, until the beef is tender and the potatoes are cooked through.
4. Thicken Stew: In a small bowl, mix together the cornstarch and cold water until smooth. Stir this mixture into the stew, cover the slow cooker again, and cook on High for an additional 15 to 20 minutes to thicken the sauce slightly.
5. Finish and Serve: Remove and discard the bay leaves. Taste the stew and adjust seasoning as needed. Garnish with freshly chopped parsley before serving for a fresh accent to the rich stew.

Notes

• Do not use diet root beer as it won’t caramelize or add the desired sweetness and depth to the stew.
• For a thicker stew, you can add the cornstarch slurry gradually and cook longer if desired.
• You can substitute russet potatoes with Yukon Gold for a creamier texture.
• Slow cooker times vary; check for tenderness before the minimum time if your cooker runs hot.
• Leftovers taste even better the next day as flavors meld, and stew can be refrigerated up to 3 days or frozen for up to 3 months.

Keywords: root beer beef stew, slow cooker stew, beef stew recipe, comfort food, easy stew recipe