beer-beef stew

★★★★★ 2 Reviews
Meave avatar
By Amy H.
from Detroit, MI

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

★★★★★ 2 Reviews
serves 8-10
prep time 15 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For beer-beef stew

  • 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
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How To Make beer-beef stew

  • 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.
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