Ingredients for Beer Stew
- 1 lb beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped, plus 1 cup chopped carrots (optional)
- 2 celery stalks, chopped
- 1 cup chopped potatoes
- 1 cup beer (dark or amber recommended)
- 1 tsp salt and 1/2 tsp black pepper
- Oregano
- Tomato Paste
- Butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Fresh parsley, for garnish (optional)
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How to Make Beer Stew
- In a large pot or Dutch oven, brown 1 lb beef stew meat over medium-high heat. Remove beef and set aside.
- Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; and 2 cloves garlic, minced, to the pot and sauté until softened, about 5-7 minutes.
- Stir in 2 tbsp all-purpose flour and cook for 1 minute.
- Gradually whisk in 2 cups beef broth and 1 cup beer (dark or amber recommended).
- Return beef to the pot. Add 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, or until beef is very tender. The longer it simmers, the better the flavor!
- Stir in 1 cup chopped potatoes and 1 cup chopped carrots (optional, for extra vegetables). Continue to simmer for another 30 minutes, or until potatoes are tender.
- Remove bay leaf before serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
115g
Carbs
13g
