Beer Beef Stew II

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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!

—Kimberly Lynn

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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.

—savealkaline

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80 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.

—mermaid

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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.

—Jason E.

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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.

—binkyj826

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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...

—MJ & O

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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!

—Jen

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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.

—Jack

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Nutrition

Calories
572 kcal
29%

Carbohydrates
32.4 g
10%

Cholesterol
116 mg
39%

Fat
31.1 g
48%

Fiber
2.8 g
11%

Protein
37.7 g
75%

Sodium
407 mg
16%

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

Nutritional Information

Beer Beef Stew II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 572
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
** Saturated Fat 11.7g 59 %
Cholesterol 116mg 39 %
Sodium 407mg 16 %
Potassium 865mg 24 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 2.8g 11 %
Protein 37.7g 75 %
** Sugars 8.5g
** Vitamin A 39 %
Vitamin C 30 %
Calcium 7 %
Iron 53 %
** Thiamin 27 %
** Niacin 82 %
** Vitamin B6 44 %
** Magnesium 19 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.