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    You are in: Home / Recipes / Beef and Beer Stew Recipe
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    Beef and Beer Stew

    Beef and Beer Stew. Photo by tmhaendel

    1/1 Photo of Beef and Beer Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Rogue Red's Note:

    A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
    2. 2
      Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
    3. 3
      Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
    4. 4
      Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
    5. 5
      Bring the mixture to a boil.
    6. 6
      Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
    7. 7
      Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
    8. 8
      Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
    9. 9
      If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
    10. 10
      Serve with rice, or as is if you have added a lot of potatoes.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 20, 2009

      55

      Ok, the Nutmeg has GOT to be a typo! I followed the recipe to the letter and it turned out terribly. All I could taste was nutmeg. I made a second batch the following day without the nutmeg and it is the best stew I've ever eaten in my life.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2012

      55

      I thought this recipe was great. It had a different flavor than a regular stew. This will be one of the recipes that will be made often. My whole family liked it, even my kids.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2009

      55

      Nice stew. We used Guinness beer and it made a rich gravy which was beautiful with the vegetables and meat. The meat turned out really tender. The only thing my husband said (he made it) is that he couldn't walk away from the stew for too long. He had to keep stirring it to make sure it didn't burn on the bottom.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Beef and Beer Stew

    Serving Size: 1 (396 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 394.5
     
    Calories from Fat 79
    20%
    Total Fat 8.8 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 48.4 mg
    16%
    Sodium 272.8 mg
    11%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 7.2 g
    29%
    Sugars 7.6 g
    30%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    vegetable stock cubes

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