Beer Beef Stew Recipe -
Beer Beef Stew Recipe
  • READY IN hrs

Beer Beef Stew

Recipe by  

"Simple beef stew with an added hint of beer."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
  2. Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2008

Quick, easy and wonderfully flexible recipe! I followed advice of previous reviewers and cut amounts on both broth and beer, and the consistency came out just right. Also added flour (cut out salt, plenty in broth and tomato sauce/paste) and spice (added curry, my favorite-- See spicy slow-cooker beef stew w/ curry...Mmmm!!) all together in plastic bag and shook to coat. Might leave out the cabbage next time, but it was fine. Thanks for a cold weather keeper!!

Most Helpful Critical Review
Jun 02, 2005

Was very salty. If you make this recipe cut down on the beef broth.


20 Ratings

Dec 04, 2005

I was a little disappointed with this recipe, especially since I thought it sounded good for a quick dinner. Too much tomato in this one. I like my beef stew in brown gravy.

Aug 04, 2009

I tried several of the suggestions to this recipe and found it very, very good. I used about 3/8 c flour, 1/2 tbs kosher salt, 1 tbs of freshly ground black pepper & pepper medley. Used two bottles (24 ozs total) of lager beer to give more malty taste. Sub'd 1 10oz can of diced tomatoes with chopped jalapenos for the can of tomato sauce, but kept the paste in. Added 1 tbs of Vindaloo curry, 1 tbs of Worcestershire sauce, 2 cloves garlic, 2 small chopped vidalia onions, 1 cup of shredded red cabbage, 1 16 oz package of frozen Italian blend veggies, 2 bay leaves, maybe 1 1/2 c diced potatoes, used olive oil for the oil called for. I would call the result a thickened soup; not quite a stew, but without adding any cornstarch or flour roux (beyond the floured meat to start), I thought it thickened up nicely. Thanks to the originator of this recipe and all who contributed other ideas.

Feb 24, 2009

Too much tomato for us but otherwise a nice thick stew! Next time I'll have less tomato and add more salt. I also added some garlic and all purpose seasoning. That helped add some flavor to it! :)

Feb 18, 2009

I read previous reviews, and NO, it is NOT too salty!! In fact, I needed to add a ton. I substituted frozen veg for canned and I added 1/2 a minced onion and 2 cloves of minced garlic. It was really missing a lot of flavor until I also added a little worshtershire and soy.

Sep 07, 2008

Thank you, thank you, thank you. This has got to be one of the best stews we've ever ate (and I'm not a stew person). It was very easy to make and although I added a little bit more spice, it turned out to be great. A huge hit within the family and all our friends!

Aug 23, 2006

This tasted so good! It did come out a bit runny though.. Next time I won't add so much liquid.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 1328 mg
  • 53%

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

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