Go Back
Print

Beef Beer Stew

A beef stew recipe made with stew beef, beer, herbs, and vegetables.
Course Beef, Main Course
Servings 6 people

Ingredients

  • 2 pounds stew beef cut in 1-inch cubes
  • 2 tablespoons oil or part bacon drippings
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon dried ground marjoram
  • 1/4 teaspoon dried leaf tarragon
  • 1/2 teaspoon dried leaf basil
  • 1 medium bay leaf
  • 1 can (10 1/2 ounccondensed beef broth
  • 1 can or bottle (12 ouncbeer
  • 4 in medium carrots chopped 1-inch pieces
  • 4 in medium to large potatoes cut 1-inch cubes
  • 6 in small onions peeled and cut quarters
  • salt or seasoned salt to taste
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water

Instructions

  1. In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
  2. Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
  3. In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.

Recipe Notes

9/09