Ingredients for Beef And Beer Stew
- 1 large onion, chopped
- 1.5 lbs beef stew meat
- Not specified in recipe
- Not specified in recipe
- 1 (12 oz) bottle beer
- Not specified in recipe
- Not specified in recipe
- Not specified in recipe
- 1 tbsp tomato paste
- Not specified in recipe
- 1/2 tsp black pepper
- 1 tsp salt
- Not specified in recipe
- 2 carrots, chopped
- 1 cup peeled and cubed potatoes
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup peeled and chopped celery
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How to Make Beef And Beer Stew
- In a large pot or Dutch oven, brown 1.5 lbs beef stew meat in batches over medium-high heat. Remove beef and set aside.
- Add 1 large onion, chopped, and 2 carrots, chopped, to the pot and cook until softened, about 5 minutes.
- Stir in 2 cloves garlic, minced, and 1 tbsp tomato paste and cook for 1 minute more.
- Return beef to the pot. Add 1 (12 oz) bottle of beer (or 1 cup beef stock), 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is very tender.
- Stir in 1 cup peeled and cubed potatoes and 1 cup peeled and chopped celery. Continue to simmer for 30 minutes, or until potatoes and celery are tender.
- Remove bay leaf before serving. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
30g
Fat
12g
Carbs
17g
