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 AND PAPRIKA
Steps:
- Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
- Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
- *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
- Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
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.
BEEF AND BEER STEW
Make and share this Beef and Beer Stew recipe from Food.com.
Provided by Boomette
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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
BEER-BRAISED STEW
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
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.
More about "beef beer stew recipes"
BELGIAN BEEF AND BEER STEW RECIPE
From myrecipes.com
5/5 (41)Calories 373 per servingServings 8
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
- Add onion to pan; sauté 4 minutes. 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. Discard bay leaf.
- Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
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