Beef Stew With Beer Recipe

Ingredients for Beef Stew With Beer

• Stewing Beef
• Red Onion
• Garlic Cloves
• Dark Beer
• Beef Broth
• 8 oz cremini mushrooms, cleaned and halved
• Salt & Freshly Ground Black Pepper
• Dried Thyme
• 1 tablespoon cornstarch

How to Make Beef Stew With Beer

1. Peel and halve 2 cloves of garlic and 1 large onion, thinly slice into half-rings.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown 1.5 lbs of beef stew meat in batches, ensuring not to overcrowd the pot. Set browned meat aside.
3. Add the sliced garlic and onion to the pot and sauté for 2-3 minutes until softened.
4. Warm 12 oz of beer (dark beer recommended) and 16 oz of beef broth in a separate saucepan. Pour into the pot with the onions and garlic.
5. Return the browned beef to the pot. Add 1 teaspoon of dried thyme, salt, and pepper to taste.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the beef is very tender.
7. Clean and halve 8 oz of cremini mushrooms. Add to the stew during the last 30 minutes of cooking.
8. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir into the stew and cook for 2-3 minutes, or until thickened to your desired consistency.