Beer Beef Stew II Recipe - Allrecipes.com
Beer Beef Stew II Recipe
  • READY IN 8+ hrs

Beer Beef Stew II

Recipe by  

"Traditional beef stew with a twist of beer, chili sauce, and brown sugar."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
  2. Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
  3. In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
  4. Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 8 hrs
  • READY IN 8 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2007

I've always steared away from stew recipes but I found a good sale on stew beef so I thought I'd try it. WOW! This was the best stew I've ever had!... After I put my twist on it. I wanted to cover the entire vegie/meat mixture w/ liquid so I used the whole bottle of (light) beer, plus some chicken broth. I used the same amount of brown sugar & a heafty dash of cayenne pepper instead of chili sauce. In each bite I got the sweetness of the sugar finished with the spiciness of the cayenne. Chock full of flavor! The meat was fall-apart tender too. I cut it into bite sized pieces which I think contributed to the tenderness. Try this one for sure!

 
Most Helpful Critical Review
Oct 28, 2007

horrendous!! awful! blech! this isn't even a good start for a stew! i LOVE stew! i LOVE guinness! this ruined both of them! it came out way to thick. i gut the chili sauce to 1/2 cup and replaced with an extra half cup of guinness. the stew was still way too spicy. it was also way too sweet. both are things i enjoy in the right place.. they shouldn't be in stew. the few vegetables were lost in this slop. this did nothing for me.

 

81 Ratings

Jan 05, 2009

This has too much sugar for our tastes. It can be cut way down. Also, after reading the reviews, I realize not everyone understands what chili sauce is. It isn't a hot condiment. It's usually made with tomatoes, onions, vinegar, and a few seasonings, but nothing hot, no hot pepper or cayenne, etc. Chili sauce isn't the kind that is often used in Thai cooking. It's a beefed up catsup. If you make this via the quick method, you will get a stew that isn't cooked properly. The veggies will be raw and the meat tough. Put this in a slow cooker on high for two or three hours, maybe more, then cut down for two or three more hours at low. You want the meat to fall apart.

 
Jul 22, 2007

I served this at a party, and I heard very good reviews. However, the other comments about it being too spicy are very true (why it's only 4 stars). If I made it again, I would try to find a milder chili sauce or use much less (and increase the beer perhaps). However, since it was already very spicy, I just set out some sour cream to stir in which helped. I used a brown ale for the beer.

 
Jan 24, 2006

This was VERY good! I added a packet of onion soup mix as was suggested and this added a great taste to it.

 
Nov 18, 2006

Unlike other recipes I've tried using beer, this one was too beer-tasty for me. Next time I'll use less...

 
Oct 05, 2006

My husband and I both really liked this and it's so easy. I think next time I'll add a little beef broth just to thin it down a little and add a little saltiness. But still REALLY good!

 
Feb 25, 2006

Great flavor, but 2 hours at High is too short a time. Increased to 4 hours and the meat came out nice and tender.

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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