"This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale." — CULINARYJEN
Watch video tips and tricks
Salt and pepper to taste
2 1/2 pounds
beef stew meat, cut into 1 inch cubes
onion, thinly sliced
garlic, thinly sliced
carrots, peeled and sliced
2 (12 fluid ounce) cans or bottles
parsnip, peeled and sliced
turnip, peeled and chopped
baby red potatoes, washed
whole bay leaves
This was a great creation, but it did need modifications for my taste. First, I used a pot since I feel that stews need to sit and cook slowly for optimal flavor and tenderness. Second, since I am not a beer drinker, I used about 1 and a half bottles, and not the entire 2. To go with the theme of the season, I used Samuel Adams October-fest Ale. Second, there was something missing from flavor, so to jazz it up a bit I added a few beef bullion packets and a 1/2 of cup of Worcestershire sauce - that perfected it for me for flavor. Finally, I agree with most of the other posters that it was not thick enough and too soupy so I did thicken it with some cornstarch - that was it! I will make this again, but with the additional modifications I did. :)
This was very good, but hubby didn't care for it. Lots of yummy veggies, but the beer added a bitter after taste - maybe a less bitter beer would help (I used the recommended type). It never got the consistancy of "stew" it was more like soup. I had to add several tablespoons of cornstarch and it got a little thicker... I felt like it was missing something to "finish it". Not sure what that is, yet...
I've read the reviews before the attemp and added arrowroot w/Tamari sauce for a thickner;boiled the beer to lose the alcohol before adding to pot, out of celery added two turnips.Just had a bowl very tasty.and today its freezing outside & windy.Will keep this one it the recipe box .Thanks Only 4 stars because i don't eat much meat.
This is truly wonderful!
This is very good, but it's soup not stew.
November 2009. Used mostly fresh ingredients (still) from our eastern Washington garden, cannot go wrong with this recipe!! And its great to thin down with broth for soup during the week.
Excellent taste! I didnt use the bacon drippings, but rather used good olive oil to save the calories/fat. I also forgot the celery, but I didnt notice at all. This stew was YUMMY!
I tried this recipe using in a crockpot. I marinated my meat overnight in a combination of beer, worchestershire, soy sauce and garlic. I've been looking forward to it allllll day (the aroma has filled my house for hours) and now i'm a bit dissapointed. It's way too sweet. I didn't know how to fix that so I added worchestershire and that made it worce! It's definatley edible but I think where I went wrong was in the deglazing step. I went ahead and added the vinigar and sugar and scrapped the reminants from the meat, added some of the broth to that and then dumped the mixture in with everything else into my crockpot. I think in the recipe the sweet mixture should have been absorbed by the veggies as was not the case in my version. ALSO i didn't add all the beer because of the other reviews and the beer i did use i think was to sweet. I think it needs a dark beer.
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 560
See how to make a classic stovetop beef stew.
See how to make a classic wine-based stew in the slow cooker.
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.