DEEP, RICH AND BEEFY BEER BEEF STEW
This wonderful beef stew recipe will make your house smell wonderful! Serve with some crusty bread, there won't be a drop left on the plates!
Provided by ms.susan
Categories Stew
Time 3h30m
Yield 4-5 serving(s)
Number Of Ingredients 27
Steps:
- Heat oil in heavy large pot over high heat.
- mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
- Saute beef until very brown on all sides.
- Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
- Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
- Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
- Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
- Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
- ENJOY!
- Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
BEEF & BEER STEW
From the "Fifty From The Trail", The best Cowboy Cooking From A Timeless Land cookbook. Good in the kitchen or over a campfire. I serve it with a crusty bread.
Provided by Bill From New Mexico
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Render salt pork or bacon in a large stew-pot.
- Add meat.
- Cook over medium high until browned.
- Remove meat.
- Reduce heat to medium.
- Add onions and cook until tender.
- Return meat to pot.
- Add seasonings, beer, water, tomato paste and Worcestershire sauce. Stir and cover.
- Simmer until beef is tender, about 1 ½ hours.
- Add vegetables, cover and simmer until done, about 45 minutes.
Nutrition Facts : Calories 246.3, Fat 0.8, SaturatedFat 0.2, Sodium 1107.7, Carbohydrate 50.3, Fiber 7.9, Sugar 8.8, Protein 6.4
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
THICK BEEF STEW
For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts :
CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef all over with kosher salt and black pepper.
- Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
- Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
- Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
- Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
- Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
BEER BEEF STEW
When the cool winds of autumn/winter begin to blow, this stew will add a warmth, and wonderful bouquet to Your kitchen and home.I serve homemade biscuits to accompany this hearty, delicious, stew. Works well in a crockpot also. You will not be dissappointed with this one.
Provided by Joe Bob Mac
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour,garlic salt, and pepper in a large bowl.
- Coat stew meat in bowl of flour mixture, tossing to coat, set aside.
- Heat 1/4 oil in a 6 quart stockpot or roasting pan.
- Saute onion in that pan 8-10 minutes.
- Remove onion from pan, set aside.
- Add remaining 1/4 cup oil to the same pan.
- Add beef chunks, browning on all sides.
- Return onion to pan.
- Add beer,soy sauce,steak sauce,worcestershire sauce,and thyme.
- Add potatoes,peas, carrots, and parsley.
- Simmer, covered, for 60 minutes,or until meat is tender.
Nutrition Facts : Calories 980.2, Fat 57.6, SaturatedFat 18, Cholesterol 157.4, Sodium 412.7, Carbohydrate 60.6, Fiber 8.7, Sugar 9.8, Protein 48.6
PORK AND BEER STEW (GERMAN)
*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)
Provided by twissis
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
- Add remaining oil & saute the onion & garlic for 5 min or till softened.
- Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
- Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
- Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
- Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
- Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".
Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47
LIMBOURGIAN BEER STEW
For those of you interested in authentic Limbourgian Belgian cuisine! This is a popular local dish in the South of the Netherlands, as well as the Flemish part of Belgium. The meat becomes wonderfully soft by soaking it in vinegar overnight. I know it sounds odd, but be ready for an authentic European-style dish and you will love it! Some of the ingredients might be difficult to get in the U.S. Adding the spiced bread, the sandwich and rubbing the meat with flour adds a great taste to the stew and thickens the fluid. Tastes great with fries.
Provided by Christine L.
Categories Steak
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
- Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
- Fry onion in butter, take out of pan.
- Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
- Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
- Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
- Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
- Serve with fries.
Nutrition Facts : Calories 168.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 81.6, Carbohydrate 22.5, Fiber 1.7, Sugar 3, Protein 3
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