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Summer Stew

This lighter version of a hearty winter stew uses a few things that are in high supply in the summer: tender, young root vegetables; flowering herbs; and beer!

 Summer Stew with Beer


  • 2 small onions, chopped
  • 5 stems of fresh sage, leaves and flowers
  • 1 ½ lbs of cubed stew beef
  • 2 tbsp flour
  • 1 leek
  • 5 baby beets
  • 10 small new carrots
  • 2 cups of new potatoes
  • 1 bottle of beer
  • ½ cup of tomato sauce
  • ½ cup balsamic vinegar
  • 1 ½ cups beef stock
  • Olive oil
  • Butter
  • Salt & pepperFresh Sage


  1. Preheat oven to 325 degrees.
  2. In a  large Dutch oven, sauté onions and sage in olive oil and a knob of butter for 3-4 minutes over medium-high heat on the stove top. herbs and onions
  3. Add cubed beef and flour, and season with salt and pepper. Stir to coat beef then brown for a few minutes.
  4. Add rough chopped veggies (leek, beets, carrots, potatoes) and stir to combine.
  5. Add beer, tomato sauce, balsamic vinegar, and beef stock then bring to a boil on the stove.
  6. Transfer to oven for 2 ½ -3 hours or until meat breaks apart with a fork.

New Vegetable Summer Stew

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

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