Beer Braised Stew Recipes

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BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Steps:

  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BRAISED BEEF STEW



Braised Beef Stew image

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

Provided by Kittencalrecipezazz

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

4 -6 tablespoons oil
1/2 cup flour
salt and pepper
2 lbs beef, cut in cubes
2 tablespoons fresh garlic, minced
1 large onion, cut lenghwise into eighths
1 teaspoon dried chili pepper flakes (or to taste)
1/4 cup tomato paste
2 (10 ounce) cans beef broth, good quality (or use consomme)
1 cup dry red wine (optional)
1 (28 ounce) can diced tomatoes (with juice)
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (optional)
2 teaspoons dried thyme
1 large bay leaf (or 2 small)
salt and pepper
2 tablespoons Dijon mustard (optional)
2 carrots, cut in 1 inch chunks
1/2 lb small potato, scrubbed and quartered
salt and pepper

Steps:

  • Heat the oil in a large Dutch oven or stockpot.
  • Season the flour with salt and pepper.
  • Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
  • Brown the beef very well on all sides, then remove to a plate.
  • Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
  • Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
  • Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
  • Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
  • Mix well, and bring to a simmer.
  • Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
  • Add the carrots and potatoes.
  • Season with salt and pepper to taste.
  • Cook for 30 minutes more, or until veggies are tender.

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

BEER-BRAISED CHICKEN STEW



Beer-Braised Chicken Stew image

Make and share this Beer-Braised Chicken Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     Stew

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 21

2 tablespoons anise seeds
4 garlic cloves, chopped
1/2 teaspoon saffron, loosely packed
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
1/2 cup olive oil, plus
2 tablespoons olive oil
8 skinless chicken thighs
salt
1 cup shelled fava beans
1/2 cup fresh peas
ground pepper
2 tablespoons butter
1 lb button mushroom, halved
8 scallions, thinly sliced
2 fresh thyme sprigs
1 tablespoon all-purpose flour
1 (12 ounce) bottle beer
1/2 cup heavy cream
1/4 cup coarsely chopped parsley

Steps:

  • Toast the anise seeds in a small skillet over moderate heat about 3 minutes until the anise is fragrant. Cool slightly and crush with the side of a knife.
  • In a food processor, combine the seeds with the cloves, saffron, paprika, and cayenne pepper. Puree with lemon juice. Transfer mixture to a shallow bowl and stir in 1/2 cup olive oil. Add the chicken thighs, turn to coat with marinade. Refrigerate 1 hour.
  • Meanwhile, bring water to boil in a medium saucepan. Add the salt and fava beans; cook for 1 minute; using slotted spoon, transfer fava beans to a small bowl; cool slightly. Add peas to boiling water; cook until tender, 5 to 6 minutes; drain. Peel fava beans, add to peas.
  • Heat remaining 2 tbsp of oil in a large Dutch oven. Remove the chicken from the marinade, shake off excess marinade. Season chicken with salt and pepper and cook over moderately high heat, turning until brown on both sides. Transfer chicken to platter.
  • Wipe out casserole, add butter, heat until melted. Add the mushrooms, scallions, and thyme. Cook over moderate heat, stirring occasionally, until liquid has evaporated and the mushrooms are brown, about 8 minutes. Sprinkle flour over mushrooms, cook stirring 1 minute, then slowly add beer and bring to a boil, scraping loose bits off bottom of pan.
  • Return chicken thighs to casserole. Cover, simmer over low heat until chicken is tender and cooked through, about 25 minutes. Add cream, fava beans, peas, and increase heat to moderate. Cook, uncovered until sauce has reduced slightly, about 5 minutes. Discard thyme sprigs. Serve chicken stew in shallow bowls, sprinkled with parsley.

Nutrition Facts : Calories 391.1, Fat 28.7, SaturatedFat 8.3, Cholesterol 85.3, Sodium 96.3, Carbohydrate 13.7, Fiber 3.2, Sugar 2.5, Protein 18.9

BEER BRAISED IRISH STEW AND COLCANNON



Beer Braised Irish Stew and Colcannon image

This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!

Provided by Maureen Kelly-Nikolaisen

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
¼ cup milk, warmed
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  • Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  • About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
  • Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  • To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g

BEER-BRAISED STEW



Beer-Braised Stew image

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. -Geri Faustich, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 17

3 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups fresh baby carrots
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 340mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

BEER-BRAISED BEEF STEW



Beer-Braised Beef Stew image

Provided by Nancy Fuller

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14

5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
One 6-ounce can tomato paste
2 onions, chopped
3 cups beef broth
Two 12-ounce bottles ale
3 tablespoons soy sauce
1 bay leaf
1 pound small beets, peeled and halved
1 pound Brussels sprouts
1 pound carrots, chopped
1 pound parsnips, chopped
1 pound small red potatoes, halved

Steps:

  • Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
  • Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
  • Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

BEER-BRAISED BEEF



Beer-Braised Beef image

Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 pound slab bacon, cut into 1/2-inch cubes
3 pounds beef chuck, or round, cut into 1/2-inch slices
Salt and freshly ground black pepper
2 to 3 tablespoons canola oil
2 large onions (about 1 1/2 pounds), thinly sliced
2 bottles ale (12 ounces each), about 3 cups
2 tablespoons all-purpose flour
4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
3 dried bay leaves

Steps:

  • Adjust rack to bottom third of oven, and preheat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.
  • Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.
  • If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions, and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
  • Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork-tender, about 2 hours. Remove herb bundle, and discard. Taste, and adjust for seasoning. Serve hot.

BEER-BRAISED STEAK TIPS



Beer-Braised Steak Tips image

Was looking for a way to fix steak. We had just received a side of beef for a work bonus and we were getting tired of having it on the grill. I like to serve this with red potato casserole.

Provided by Jaimi

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds sirloin steak tips
2 tablespoons salted butter
4 tablespoons minced fresh garlic
4 stalks green onions, diced
1 (12 fluid ounce) can beer, or more to taste
2 tablespoons whiskey

Steps:

  • Slice steak tips into 1/2-inch strips.
  • Melt butter in a skillet over medium heat. Add garlic and saute until softened, about 3 minutes. Add steak and green onions, then pour in 1 can beer and whiskey. Cover with a lid and bring to a simmer. Simmer until meat is no longer pink, about 20 minutes; if liquid is running low, add a little more beer.
  • Increase heat and cook until sauce has thickened, about 2 minutes.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 3.5 g, Cholesterol 143.2 mg, Fat 13.2 g, Fiber 0.3 g, Protein 42.2 g, SaturatedFat 5.8 g, Sodium 86 mg, Sugar 0.3 g

BEER-BRAISED BEEF



Beer-Braised Beef image

I modified the ingredients in this main dish to suit my family's tastes. It's quick to put together in the morning, and at the end of the day, all that's left to do is cook the noodles and eat! This recipe can easily be doubled or tripled to serve a large crowd. —Geri Faustich, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

3 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with noodles.

Nutrition Facts : Calories 246 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 313mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan ...
From bbc.co.uk


STOVETOP BEER BRAISED BEEF STEW - MY BIZZY KITCHEN
2018-03-09 1. Mix the salt, pepper, Italian seasoning and garlic together. Toss the beef in that mixture. Heat Lodge cast iron skillet with the coconut oil. Cook the beef just until browned. Mix the vinegar, Dijon mustard, beer, tomato paste and Worcestershire sauce together and add that to the beef and cook for two minutes. 2.
From mybizzykitchen.com


BEER-BRAISED STEW RECIPE: HOW TO MAKE IT
Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. —Geri Faustich, Appleton, Wisconsin
From stage.tasteofhome.com


GUINNESS BRAISED BEEF STEW - WHAT SHOULD I MAKE FOR...
2019-10-15 Bring to a boil and reduce to a simmer and add in browned beef and any juices. Cover and simmer for 1 1/2 hours. Add carrots, parsnips, potatoes, thyme, and half the parsley. Cover and simmer for an additional hour. Season to taste and stir in remaining parsley. Ladle into bowls and serve.
From whatshouldimakefor.com


BRAISED BEEF STEW RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Wintertime Braised Beef Stew Recipe: How to Make It trend www.tasteofhome.com. 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces 2 tablespoons all-purpose flour 2 teaspoons Montreal steak seasoning 2 tablespoons olive oil, divided 1 large onion, chopped 2 celery ribs, chopped 2 medium parsnips, peeled and cut into 1-1/2-inch pieces 2 medium …
From recipeschoice.com


BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender.
From myrecipes.com


BEER BRAISED BEEF STEW RECIPE - GOOD HOUSEKEEPING
2013-01-26 Add beer and vinegar. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl along with ketchup, raisins, and brown sugar. Cover; cook …
From goodhousekeeping.com


BEER BRAISED BEEF STEW – ORACIBO
2018-01-28 3 medium sized carrots, thickly sliced on the diagonal. ½ a small turnip, cut 1” cubes, about 2 cups. In a small bowl combine the garlic, 1 ½ tsp. brown sugar, the cumin, salt, pepper & cinnamon. Mix together. Pat the meat dry of excess moisture & rub all over with the spice mixture. Put the meat cubes on a large platter, cover & leave for ...
From oracibo.com


BEER-BRAISED CHICKEN STEW WITH FAVA BEANS AND PEAS RECIPE
Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas. Step 4. Heat the remaining 2 tablespoons of olive oil in a large enameled ...
From foodandwine.com


AUTHENTIC BEEF IN GUINNESS (WITH ONIONS) - CRAFT BEERING
2022-01-03 Instructions. 1. Preheat the oven to 300 F. 2. Trim any excess fat from the beef and cut in cubes. Season liberally with salt and pepper, gently dust with a bit of flour, reserve the rest of the flour. (If working with cross cut beef shanks leave whole and skip flour dusting). 3.
From craftbeering.com


GORDON RAMSAY'S IRISH BEEF AND GUINNESS STEW - THEFOODXP
To make Gordon Ramsay’s beef and Guinness stew, cook beef and bacon in a pot. Then, add vegetables, Guinness beer, tomato puree, and chicken stock to it. Cover the pot and cook the stew for 2 hours on low heat. Then, uncover it and cook on high heat until it becomes thick. Serve the stew with mashed potatoes.
From thefoodxp.com


ROOT BEER BEEF STEW FOR BOTH THE SLOW COOKER OR STOVETOP
2019-02-22 Remove 1 cup of liquid from pot and slowly whisk in flour. Slowly stir flour mixture back into pot and bring to a slow boil. Reduce heat and simmer for 10 minutes until thickened. Adjust seasonings as needed. Garnish with fresh parsley. If you want to make this in the crock pot, brown beef.
From jonesinfortaste.com


INSTANT POT BEEF SHORT RIBS STEW (BEER BRAISED) - BEST BEEF RECIPES
2021-05-25 Instructions. Cut short ribs into 1½-inch pieces and season with salt and pepper. Wash potatoes and cut into bite size pieces. Mince garlic cloves and dice the onions. Finally, wash, peel, and cut carrots. Set Instant Pot to sauté mode. Once hot add in …
From bestbeefrecipes.com


BRAISED BEER POT ROAST RECIPE - MADE WITH SIMPLE INGREDIENTS
Instructions. Prepare the ingredients: chop the onions, garlic and carrots. Measure the beer, broth, tomato paste and herbs. Heat olive oil in a dutch oven on top of the stove over high heat, and preheat the oven to 350 degrees F. Once the pan is hot add the beef and brown it …
From simpleandsavory.com


BEER BRAISED BEEF STEW WITH COLCANNON RECIPE - FOOD NEWS
Beer Braised Irish Stew and Colcannon Recipe. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined. To serve, place a scoop of colcannon onto a plate ...
From foodnewsnews.com


BRAISED BEEF AND ALE STEW - SAVOUR CALGARY
2021-03-13 Instructions. In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding), seasoning with salt, over medium-high heat. Transfer to a bowl and cook the onions in the same pot. Pour in the stout or stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
From savourcalgary.ca


BEER BRAISED BEEF STEW RECIPE - CUISINART.COM
Season beef with ½ teaspoon salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil and butter in a 12-inch GreenGourmet skillet. When hot, sauté the beef in batches, until nicely browned. Once all the beef has been browned stir the beer into the skillet and bring to a simmer. Pour ingredients into the ceramic pot of the ...
From cuisinart.com


BEER BRAISED LAMB STEW – RANDI'S COUNTRY KITCHEN
2018-12-07 Beer Braised Lamb Stew. Posted on December 7, 2018 May 23, 2019 by Randi Charron. Many different countries hold some variation of lamb stew and some recipes are centuries old. My recipe comes from the many different types of lamb stew that I have tasted while traveling across the globe while in the military. Not all recipes use beer; however, in this …
From randiscountrykitchen.com


HOW TO MAKE BEER BRAISED LAMB AND BEEF STEW | ALTER BREWING …
1. Salt the pieces of meat liberally and let sit in the fridge for at least 1 hour. 2. Cook the bacon in a pan and put into stock pot once crisp and most the fat has rendered out. 3. Brown the meat in the bacon fat (1-2 min per side), working batches so you don’t crowd the pan. Put the meat in the stock pot once seared.
From alterbrewing.com


BEER BRAISED IRISH STEW AND COLCANNON - BOB'S MARKET AND …
2022-03-16 Step 1. Preheat oven to 325 degrees F. Step 2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour.
From bobsmarket.com


BEER BRAISED BEEF STEW WITH ANY PANTRY VEGETABLES ~ MACHEESMO
2020-03-25 Add beer, using the liquid to scrape up any bits stuck to the pan. THen add beef stock and bring mixture to a simmer. Add spices (rosemary, thyme, etc.). Cover the dutch oven and braise in a 325˚F oven for 90 minutes. Remove Dutch oven from the oven and add other vegetables: potatoes, carrots, celery.
From macheesmo.com


RECIPE FOR BEEF STEW USING SHORT RIBS | DEPORECIPE.CO
2022-07-07 Recipe For Beef Stew Using Short Ribs. Short rib stew recipe ethan stowell food wine paprika short rib beef stew recipe myrecipes roy choi s braised short rib stew recipe nyt cooking red wine braised short ribs recipe bon appétit
From deporecipe.co


BEER BRAISED STEW AND COLCANNON - COVEREDRECIPE
Colcannon: Place potatoes on a large saucepan covered with cold water and bring to the boil. Reduce heat and simmer until tender, 15 to 20 minutes. Meanwhile, place cabbage in a microwave safe dish and add 2 tablespoons of water. Cover and microwave on high for 4 to 5 minutes stirring halfway through cooking time, or until crisp but tender.
From coveredrecipe.com


RECIPES WITH BEER | COOKING LIGHT
2017-09-29 Credit: Photo: Justin Walker. View Recipe: Mesquite-Smoked Beer Can Chicken. If using a charcoal grill, heap lit coals to the right side of the grill and add chips directly to the coals. Place chicken on left side of grill rack. Add additional …
From cookinglight.com


BEER BRAISED BEEF STEW - THEBACKLABEL.COM
Check out this recipe for beer braised beef stew! Education. Roasted Chicken with Pan Gravy; Bellinis: a Quick Story of Prosecco Innovation; Frozen Prosecco is the Best Prosecco; Wine. Booze. Beer. Food. Recipes. Key Lime Pie; Cottage Pie; Bucatini with Pancetta, Pecorino, and Pepper; The Bar. The Kitchen. Veggie. Sweet. Spicy . Savory. Lifestyle. Bobby Stuckey, …
From thebacklabel.com


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