Beer-Beef Stew

1
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

How to Make Beer-Beef Stew

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.

Printable Recipe Card

About Beer-Beef Stew

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




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