Beer-Beef Stew

Amy Herald

By
@Meave

This stew has an excellent flavor. I believe I got the recipe from an old 1980's Southern Living Annual Cook Book.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
1 Hr 40 Min
Method:
Stove Top

Ingredients

1/4 c
all purpose flour
2 1/2 tsp
salt
1/2 tsp
pepper
2 lb
boneless beef chuck, cut into cubes
2
medium onions, sliced
1/3 c
vegetable oil
1
(12 oz.) bottle of beer
2 c
beef stock
1 Tbsp
soy sauce
1 Tbsp
worcestershire sauce
1 Tbsp
steak sauce
1 clove
garlic, minced
2
bay leaves
1/2 tsp
dried, whole thyme
4
medium potatoes, peeled & cubed
1
(10 oz.) package frozen english peas
2
large carrots, peeled and cut into 1-inch cubes
2 Tbsp
chopped, fresh parsley

Step-By-Step

1Combine flour, salt and pepper; dredge beef in flour mixture. Cook beef and onion in hot vegetable oil in stock pot over medium heat until beef is browned.
2Stir in beef stock, soy sauce, worcestershire sauce, steak sauce, garlic, bay leaves and thyme. Cover, reduce heat and simmer over low heat for 1 hour.
3Stir in potatoes and carrots. Cover and simmer over low heat until vegetables are tender.
4Add peas and cook an additional 5 to 8 minutes.
5Remove bay leaf, garnish each serving with fresh, chopped parsley.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Hashtags: #Carrots, #Beer, #Potatoes