Best Deep Rich And Beefy Beer Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF AND BEER STEW WITH ROOT VEGETABLES



Beef and Beer Stew With Root Vegetables image

Make and share this Beef and Beer Stew With Root Vegetables recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks
2 bay leaves
1 tablespoon thyme
1 tablespoon rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onion, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart beef broth, hot
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrot, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga, peeled and diced (wax turnips)
1 cup parsnip, peeled and diced

Steps:

  • Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
  • Add the beef in one flat and not too tightly packed layer and sear well on all sides.
  • Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
  • Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
  • Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

BEEF STEW WITH BEER



Beef Stew With Beer image

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

2 -3 lbs stewing beef
1 red onion
2 garlic cloves, minced
24 ounces dark beer (Guinness for instance)
1/2 cup beef broth
3 cups mushrooms
salt & freshly ground black pepper
2 teaspoons dried thyme
1 1/2 tablespoons cornstarch

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

BEEF AND BEER STEW



Beef and Beer Stew image

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

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

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



Beef and Beer Stew image

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

2 lbs boneless beef chuck roast, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
1 large onion, peeled and cut into 12 wedges
2 tablespoons unbleached all-purpose flour
440 ml Guinness stout
1 1/2 cups beef or 1 1/2 cups chicken broth
1 medium turnip, peeled and cut into large cubes
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into large cubes
1/2 cup diced prune
1/2 cup chopped flat leaf parsley (optional)
salt and pepper

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.

Related Topics