BEER BEEF STEW RECIPE
Super easy, but delicious and quick hearty stew cooked in a dutch oven with beef, mushrooms, carrots, and beer!
Provided by Katerina | Diethood
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
- Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
- Remove from the pot and set aside.
- Add the other tablespoon of olive oil in the Dutch oven.
- Stir in onions and cook for 3 minutes.
- Add garlic and continue to cook for 30 seconds.
- Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
- In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
- Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
- Add steak to mushroom mixture.
- Stir in beer mixture; season with salt and pepper, and bring to a boil.
- Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
- Remove from heat and taste for seasonings; adjust accordingly.
- Remove bay leaf and garnish with fresh chopped parsley.
- Serve.
Nutrition Facts : ServingSize 1 g, Calories 313.8 kcal, Carbohydrate 14.7 g, Protein 27.8 g, Fat 16.2 g, SaturatedFat 1.3 g, Cholesterol 46 mg, Sodium 314 mg, Fiber 2.6 g, Sugar 1.9 g
BEER-BRAISED BEEF STEW
Provided by Nancy Fuller
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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 BEEF STEW II
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
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
BEEF STEW WITH BEER
This is my mother's recipe. Simple but delicious! It tastes great with French fries or mashed potatoes and is great for the cold winter days!
Provided by what are we eating
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the garlic and the onion and cut it in half rings.
- Heat up some olive oil in a large pot and brown the meat.
- Stir in the garlic and the onion and let it simmer for about 2 minutes.
- Warm up the beer and the broth and add it to the meat.
- Add the thyme, pepper & salt to taste.
- Let it all simmer with the lid on, for about 2 ½ hours until well done.
- Clean and cut the mushrooms in half and add them to the stew.
- Mix the cornstarch with a bit of cold water and thicken the stew to taste.
Nutrition Facts : Calories 403.7, Fat 10.5, SaturatedFat 4.5, Cholesterol 145.2, Sodium 304.5, Carbohydrate 14.4, Fiber 1.3, Sugar 2.2, Protein 52.5
DEEP, RICH AND BEEFY BEER BEEF STEW
This wonderful beef stew recipe will make your house smell wonderful! Serve with some crusty bread, there won't be a drop left on the plates!
Provided by ms.susan
Categories Stew
Time 3h30m
Yield 4-5 serving(s)
Number Of Ingredients 27
Steps:
- Heat oil in heavy large pot over high heat.
- mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
- Saute beef until very brown on all sides.
- Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
- Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
- Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
- Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
- Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
- ENJOY!
- Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
BEEF AND BEER STEW
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
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.
CHANE'S BEER AND RYE BEEF STEW
Almost like a traditional Scottish stew. Adjust spices to taste while cooking. I serve this with garlic mashed potatoes piped on the plate around the stew.
Provided by Chane
Categories Beef Stew
Time 7h30m
Yield 10
Number Of Ingredients 21
Steps:
- Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat.
- Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer.
- Cover and cook on Low for 3 to 4 hours.
- Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar.
- Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 25.5 g, Cholesterol 118.4 mg, Fat 27.9 g, Fiber 5.2 g, Protein 40.9 g, SaturatedFat 10.8 g, Sodium 1779 mg, Sugar 4.4 g
OVEN BEEF BEER STEW
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
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.
BOEUF à LA BIèRE (BEER BEEF STEW)
Make and share this Boeuf à La Bière (Beer Beef Stew) recipe from Food.com.
Provided by Chocoholic
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and cook onion with garlic for 2 minutes. Add the beef and sprinkle with flour and paprika. Add salt and pepper and brown beef on each sides.
- Add beer, broth and herbs. Bring to a boil. Cover and let simmer for 1 1/2 hour.
- Add vegetables and barley. Continue cooking for 45 minutes.
Nutrition Facts : Calories 1155.7, Fat 112.8, SaturatedFat 45.4, Cholesterol 150.4, Sodium 185.4, Carbohydrate 19.4, Fiber 4.5, Sugar 3, Protein 15.7
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