Irenes Beer Stew Recipes

CHANE'S BEER AND RYE BEEF STEW

Chane's Beer and Rye Beef Stew image

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

Ingredients

⅓ cup rye flour
⅓ cup whole wheat flour
2 ½ teaspoons ground black pepper, divided
2 ½ teaspoons dried thyme, divided
2 teaspoons caraway seeds, divided
1 teaspoon garlic powder
1 teaspoon dried basil
3 pounds cubed beef stew meat
1 (14 ounce) can Italian-style crushed tomatoes
1 large onion, cut into chunks
2 tablespoons coarse kosher salt
3 cloves garlic, pressed
1 (12 ounce) bottle beer
1 (14 ounce) package frozen carrots, celery, and onions
1 (10 ounce) package frozen chopped green bell pepper
1 (6 ounce) can tomato paste
1 (5 ounce) can sliced mushrooms, drained
1 cup beef broth
1 (.75 ounce) packet dry brown gravy mix
1 ½ tablespoons chipotle-flavored hot sauce (such as Tabasco®)
1 tablespoon white sugar

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

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

Ingredients

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

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

Ingredients

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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