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.


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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

Directions Step-By-Step

1
Combine 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.
2
Stir 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.
3
Stir in potatoes and carrots. Cover and simmer over low heat until vegetables are tender.
4
Add peas and cook an additional 5 to 8 minutes.
5
Remove 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