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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Nikki S's Note:

    Awesome football dish!

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    Units: US | Metric


    1. 1
      Heat oil in large dutch oven over medium heat until hot. Add 1/4 of the beef cook turning frequently on all sides. Remove to plate. Repeat until all beef browned(not cooked through!)
    2. 2
      Add onions and garlic to pan. Cook and stir over low heat until onions are soft and golden or 5-10 minutes. Add beef, beer, broth, parsley, bay leaves, vinegar, thyme, sugar, S&P to pan. Heat over medium to high heat to boiling. Then reduce heat. Simmer, covered, stirring occasionally, until beef is tender, about 1 1/4hrs.
    3. 3
      Remove and discard parsley, bay leaves and surface fat. Add potatoes and carrots to pan; simmer, covered, 15 minutes. Add peas and mushrooms. Simmer uncovered, until potatoes and carrots are tender or about 10 minutes.
    4. 4
      Mix flour and water in small bowl until smooth. Gradually stir into stew.
    5. 5
      Cook and stir over medium low heat until thickened or about 3 minutes.

    Ratings & Reviews:

    • on March 11, 2011


      This is a very hearty stew and the beer really helped to tenderize the meat. The dish can easily be made in the slow cooker, as I did, and just add the vegetables toward the end of the cooking process. I did add additional salt and pepper to the dish and I used cornstarch as a thickener vs. the flour. Thanks for the post. Made this for PAC, 2011.

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


    Nutritional Facts for Beef in Beer Stew

    Serving Size: 1 (600 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 579.6
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 5.5 g
    Cholesterol 112.2 mg
    Sodium 587.9 mg
    Total Carbohydrate 54.3 g
    Dietary Fiber 7.1 g
    Sugars 9.1 g
    Protein 44.9 g

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