Beerbeefstew Recipes

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BEER BEEF STEW II



Beer Beef Stew II image

Traditional beef stew with a twist of beer, chili sauce, and brown sugar.

Provided by LAMOR27

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h30m

Yield 12

Number Of Ingredients 13

2 tablespoons vegetable oil
3 ½ pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped
1 cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
3 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon dried thyme
1 cup chili sauce
1 cup beer
¼ cup brown sugar

Steps:

  • Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
  • Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
  • In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
  • Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 32.4 g, Cholesterol 73 mg, Fat 20.5 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 376.4 mg, Sugar 8.5 g

OVEN BEEF BEER STEW



Oven Beef Beer Stew image

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

Provided by ratherbeswimmin

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs beef stew meat
1 teaspoon salt, to taste
1/4-1/2 teaspoon pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 cup chopped yellow onion
3 -4 garlic cloves, minced
1 cup flat beer
2 cups beef stock or 2 cups beef broth
4 carrots, cut into 1 inch slices
8 ounces medium mushrooms, halved

Steps:

  • In a large Dutch oven that has been sprayed with non-stick cooking spray, add the first 12 ingredients; stir to mix well.
  • Cover and bake in a 325° oven for 1 hour.
  • Add beef stock, carrots, and mushrooms; stir to combine.
  • Cover and cook for about 1 hour longer OR until meat is very tender.

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

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.

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 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.

IRENE'S BEER STEW



Irene's Beer Stew image

Provided by Irene D. Andersen

Categories     Beer     Beef     Garlic     Onion     Braise     Sauté     Stew     Spring     Thyme     Gourmet     Massachusetts

Yield Makes 8 servings

Number Of Ingredients 16

2 1/2 lb onions, sliced
About 1/2 cup canola oil
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3-lb boneless beef chuck, cut into 1 1/2-inch cubes
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak sauce
2 bay leaves
2 teaspoons dried thyme
1 1/2 to 2 (12-oz) bottles of beer (not dark)
1 tablespoon light brown sugar (optional)
Garnish: chopped fresh flat-leaf parsley
Accompaniment: cooked potatoes, rice, or noodles

Steps:

  • Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
  • Preheat oven to 325°F.
  • Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
  • Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
  • Season stew with salt and pepper.

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