Here is something for your winter dinner rotation: chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. And, while this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon.