Deep Rich And Beefy Beer Beef Stew Recipes

BEER BEEF STEW

Steps:

• Mix flour,garlic salt, and pepper in a large bowl.
• Coat stew meat in bowl of flour mixture, tossing to coat, set aside.
• Heat 1/4 oil in a 6 quart stockpot or roasting pan.
• Saute onion in that pan 8-10 minutes.
• Remove onion from pan, set aside.
• Add remaining 1/4 cup oil to the same pan.
• Add beef chunks, browning on all sides.
• Return onion to pan.
• Add beer,soy sauce,steak sauce,worcestershire sauce,and thyme.
• Add potatoes,peas, carrots, and parsley.
• Simmer, covered, for 60 minutes,or until meat is tender.

BEEF AND BEER STEW WITH ROOT VEGETABLES

Steps:

• Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
• Add the beef in one flat and not too tightly packed layer and sear well on all sides.
• Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
• Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
• Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

BEEF AND BEER STEW

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 STEW WITH BEER

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.

BEEF AND BEER STEW

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.