Spiced Beef Stew Recipe - Allrecipes.com
Spiced Beef Stew Recipe

Spiced Beef Stew

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"This recipe is SO savory and SO beefy, it can be a meal in itself!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees (175 C).
  2. In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
  3. Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
  4. Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2007

As usual, Corwynn's recipe was outstanding. You're an All-Recipes superstar, Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes, head straight to her list!) Delicious, hearty dish with a complex, savory flavor; must be the combination of the thyme and the beer. To mix it up a little, I added a packet of dry onion soup and used fresh veggies (sweet potato, carrots, and celery). Since I used sweet potatoes, I did not add the brown sugar. And as much as I love butter, I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich, even decadent. This was a hit with my family, even my picky 6 year old. This is definitely our new family stew recipe.

Most Helpful Critical Review
Jan 25, 2007

It wasn't what we expected, however it wasn't terrible either, I thought it was too sweet and my husband didn't thing it was "hearty" enough. I prefer my stews to be more brothy, I like dipping rolls in the juices, but this had hardly any juice. We used a dark beer which I didn't care for too much. I have to add though that we ate the leftovers for dinner the next night and we added V8 tomato juice to it and it was definately alot better, I was able to dip my leftover rolls in it!

Jan 01, 2003

This recipe was easy to fix and tasted delious. I increased the oven to 450 degrees to speed up the cooking time. I don't buy canned vegatables, so frozen vegatables work just as well. They seem to keep their firmness during cooking time.

Jan 03, 2006

Very good, loved the different flavor the beer gives although not too overpowering. I did add extra water, I thought it was a little too thick.

Jun 07, 2005

This recipe is so beautiful! I used olive oil instead of margarine, 1 bottle of beer (Budweiser) and I simmered everything in a covered pot for 1 1/2 hours. Added potatoes in the last half hour. I served this with steamed rice and roasted red peppers. Will make again!!

Feb 25, 2006

A rich, hearty stew that I'd make again! I added 6 medium-sized red potatoes cut in fourths, 1 rib of sliced celery, and 6 sliced carrots in place of the canned veggies. Add them to the pot when you first put it in the oven or they won't cook through. I also had to add 1 T. cornstarch mixed w/1 T. water to the gravy, as it wasn't as thick as I like. Oh, and salt! It needed at least 1 tsp. salt as well as some pepper. I thought this stew was really tasty, but no one in my family raved. They all ate it, but it wasn't like "More, more, more!" Actually, it was much better the next day. In the future, I think I'll make it ahead of time and reheat it.

Oct 25, 2006

This stew has a wonderful flavor. The only changes I made were to add 2 cubed potatoes, salt, and pepper. I also cooked it on the stovetop, not in the oven. I'm not normally a big stew fan, but I'll make this often! Thanks so much for the recipe... It's the best I've ever made!

Jan 22, 2006

This is the best stew I have ever made, and I have been making stew for 30 years. Bear in mind--it is very rich. This one is a keeper!


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 548 mg
  • 22%

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

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