Beefandbeerstew Recipes

BEEF AND BEER STEW

Beef and Beer Stew image

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.

Provided by Rogue Red

Categories Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

Steps:

Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
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.
Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
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.
Bring the mixture to a boil.
Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
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.
Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
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.)
Serve with rice, or as is if you have added a lot of potatoes.

BEEF AND BEER STEW

Beef and Beer Stew image

Make and share this Beef and Beer Stew recipe from Food.com.

Provided by Boomette

Categories Potato

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless beef chuck roast, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
1 large onion, peeled and cut into 12 wedges
2 tablespoons unbleached all-purpose flour
440 ml Guinness stout
1 1/2 cups beef or 1 1/2 cups chicken broth
1 medium turnip, peeled and cut into large cubes
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into large cubes
1/2 cup diced prune
1/2 cup chopped flat leaf parsley (optional)
salt and pepper

Steps:

With the rack in the middle position, preheat the oven to 165 °C (325 °F).
In a large saucepan or Dutch oven, brown the meat in the butter and oil. Season with salt and pepper. Keep the meat aside on a plate.
In the same pan, brown the onion. Add oil, if needed. Sprinkle with the flour and stir to combine. Deglaze with the beer and bring to a boil, stirring constantly.
Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for 2 hours. Add the potatoes and prunes and stir to combine.
Cover and cook for about 1 hour or until the potatoes are cooked and the meat is fork-tender. Add the parsley and adjust the seasoning. If desired, serve with sour cream. ??.
Tips: The classic "Irish Stew" was originally prepared with mutton, root vegetables, and water. After the great famine of 1845 and the emigration of a portion of the population, the dish evolved and includes ingredients easier to find in their new land, such as beef. Finally, we replaced the water with Guinness, the flagship beer of the Irish culture. For this recipe, you can substitute it with the beer of your choice.

SIMPLE BEEF STEW

Simple Beef Stew image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g

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