Beef Bavarian

Name: Beef Bavarian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. round beef; 2 Tbsp. cornstarch; 2 tsp. salt; 1/4 tsp. each pepper and garlic salt; 4 large carrots, diced; 1 large onion, sliced; 1 (12 oz.) can beer; 1 c. broth; 1/4 tsp. Tabasco; 2 Tbsp. oil; 1 Tbsp. brown sugar

Eats Now Editorial Team · 589 kcal · Soups & Stews

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Beef Bavarian – a delicious recipe with round beef, cornstarch, salt, pepper, carrots, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 lb. round beef
2 Tbsp. cornstarch
2 tsp. salt
1/4 tsp. each pepper and garlic salt
4 large carrots, diced
1 large onion, sliced
1 (12 oz.) can beer
1 c. broth
1/4 tsp. Tabasco
2 Tbsp. oil
1 Tbsp. brown sugar

1
Cut steak in small pieces.
2
Blend starch, garlic salt and salt. Coat meat and brown in oil.
3
Add onion and cook 2 to 3 minutes. Stir in beer, broth, pepper sauce and sugar.
4
Bring to a boil. Reduce heat and cover; simmer 15 minutes.
5
Add carrots and cook 15 minutes or until meat is tender.
6
Serve over rice.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. round beef, 2 Tbsp. cornstarch, 2 tsp. salt, 1/4 tsp. each pepper and garlic salt, and more.

Yes, Beef Bavarian falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
589 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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