Recipe by CULINARYJEN
"This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale."
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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!
It's great as is! The second time I made it I threw the cooked bacon in too, and used pork instead of beef. YUMMM
* 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: 1002
** Calories from Fat: 560
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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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.