Ingredients for Beef Stew With Beer
- 1 1/2 lbs beef stew meat
- 1 large onion
- 2 garlic cloves
- 12 ounces dark beer
- 16 ounces beef broth
- 8 ounces cremini mushrooms
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 2 tablespoons cold water
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How to Make Beef Stew With Beer
- Peel and halve 2 cloves of garlic and 1 large onion, thinly slice into half-rings.
- 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.
- Add the sliced garlic and onion to the pot and sauté for 2-3 minutes until softened.
- 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.
- Return the browned beef to the pot. Add 1 teaspoon of dried thyme, salt, and pepper to taste.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the beef is very tender.
- Clean and halve 8 oz of cremini mushrooms. Add to the stew during the last 30 minutes of cooking.
- 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.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
88g
Carbs
4g
