Ingredients for Beer Beef Stew
- Beef Stew Meat
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt
- Black Pepper
- 1/2 cup vegetable oil
- Onions
- Light Beer
- 1/4 cup soy sauce
- 2 tablespoons steak sauce
- 1 tablespoon Worcestershire sauce
- 2 lbs potatoes, peeled and cubed
- Baby Carrots
- Frozen Peas
- Dried Parsley Flakes
- Dried Thyme
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How to Make Beer Beef Stew
- In a large bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon garlic salt, and 1/2 teaspoon black pepper.
- Add 2 lbs beef stew meat to the bowl and toss to coat evenly with the flour mixture. Set aside.
- Heat 1/4 cup vegetable oil in a large 6-quart stockpot or Dutch oven over medium-high heat.
- Add 1 large onion, chopped, and sauté for 8-10 minutes, until softened.
- Remove the onion from the pot and set aside.
- Add another 1/4 cup vegetable oil to the pot.
- Add the coated beef chunks to the pot and brown on all sides, working in batches if necessary.
- Return the sautéed onion to the pot.
- Pour in 1 (12-ounce) bottle of beer (dark beer recommended), 1/4 cup soy sauce, 2 tablespoons steak sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon dried thyme.
- Add 2 lbs potatoes, peeled and cubed; 1 cup frozen peas; 1 cup chopped carrots; and 1/4 cup chopped fresh parsley.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the beef is fork-tender. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
39g
Fat
89g
Carbs
20g
