Beef In Beer Stew Recipe

Ingredients for Beef In Beer Stew

• Vegetable Oil
• Boneless Beef Chuck
• 2 large onions, chopped
• Garlic Cloves
• Dark Beer
• Beef Broth
• Parsley Sprigs
• 2 bay leaves
• 2 tablespoons red wine vinegar
• Dried Thyme
• 1 teaspoon brown sugar
• Salt
• Pepper
• Red Potatoes
• Baby Carrots
• Frozen Peas
• Mushroom
• All Purpose Flour
• 1/4 cup cold water

How to Make Beef In Beer Stew

1. Heat oil in a large Dutch oven over medium-high heat. Add 1/4 of the beef and cook, turning frequently, until browned on all sides (about 3-4 minutes per side).
2. Remove beef from the pot and set aside. Repeat until all beef is browned.
3. Add onions and garlic to the pot and cook, stirring occasionally, until softened and golden, about 5-7 minutes.
4. Stir in the browned beef, beer, broth, parsley, bay leaves, vinegar, thyme, brown sugar, salt, and pepper.
5. Bring to a boil over medium-high heat, then reduce heat to low.
6. Cover and simmer for 1 hour and 15 minutes, or until the beef is very tender.
7. Remove bay leaves and discard. Skim off any excess fat from the surface.
8. Add potatoes and carrots to the stew. Cover and simmer for 15 minutes.
9. Stir in peas and mushrooms.
10. Simmer uncovered for 10 minutes, or until potatoes and carrots are tender.
11. In a small bowl, whisk together flour and cold water until smooth.
12. Gradually whisk the flour mixture into the stew.
13. Cook and stir over medium-low heat until thickened, about 3 minutes. Serve hot!