Oven Baked Beef & Beer Stew

READY IN: 2hrs 30mins
Recipe by luciana

Delicious and excellent served with rice or mashed potatoes.

Top Review by KWB5015

***Okay, update on this review and another star added! After letting the flavors develop in the frige and serving it up with sour cream---Wow! Very yummy. It did, IMHO, need *something* and I was really uncertain what that something was. I was thinking more Dijon, but I'm seriously glad I went with the sour cream (well, actually, don't tell my DH, but it was yogurt--the bazillion calorie high fat kind so it isn't like I was going for health with the substitution--it was just what I had on hand). I can't describe exactly what it did except to "round out the flavor". It seemed to tangy/sour and the yogurt really softened it up and made it GREAT!***

(Original review) I did add about 2 T tomato paste because I had some to use up and I thought that the tomato would work and play well with the beef, beer, mustard, etc. I think I was wrong or this beef stew is just too tangy for me. It just didn't taste like I hoped or expected, but the tomato paste could definitely be the problem, so I'm not blaming the recipe as is. I am big into beef burgundy or mexican flavored pulled beef and wanted something different which this definitely is. My husband likes it, so no complaint on that count.

Ingredients Nutrition


  1. Preheat oven at 325 F degrees.
  2. Cut beef into bite size pieces and roll them lightly into the flour.
  3. Heat oil, then stir fry meat, a little at a time, until golden brown and remove and place aside.
  4. Then stir fry the onion and garlic.
  5. In a large Dutch oven, add the beef, garlic, onions, brown sugar, vinegar, parsley, thyme, salt, pepper.
  6. Add hot broth and beer, dijon mustard, worcestershire sauce.
  7. Add also the carrots and mushrooms, stir to combine.
  8. Cover and bake for about 1½ - 2 hours OR until meat is very tender.

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