Beef Stewed In Beer Recipe

Name: Beef Stewed In Beer Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. Flour Salt and freshly grnd black pepper; 2 lb Boneless beef chuck, cut into 2-inch cubes; 1/4 c. Vegetable oil; 2 Tbsp. Butter; 8 med Onions, thinly sliced; 12 ounce Dark beer or possibly ale, preferably Belgian or possibly stout ( 3/4 c.); 1/4 c. Beef broth; 1 x Bay leaf; 1/4 tsp Dry thyme, crushed; 2 tsp Red currant jelly or possibly brown sugar; 2 tsp Red wine vinegar; 1/4 c. Chopped parsley for garnish

Servings: persons

3 Tbsp. Flour Salt and freshly grnd black pepper
2 lb Boneless beef chuck, cut into 2-inch cubes
1/4 c. Vegetable oil
2 Tbsp. Butter
8 med Onions, thinly sliced
12 ounce Dark beer or possibly ale, preferably Belgian or possibly stout ( 3/4 c.)
1/4 c. Beef broth
1 x Bay leaf
1/4 tsp Dry thyme, crushed
2 tsp Red currant jelly or possibly brown sugar
2 tsp Red wine vinegar
1/4 c. Chopped parsley for garnish

1
Season the flour with salt and pepper.
2
Toss the beef cubes proportionately with the mix, shaking off excess and set aside for later.
3
In a 4- to 5-qt heavy casserole or possibly Dutch oven over medium heat, heat the oil till warm (when the beef hits the oil, the fat should sizzle).
4
In 2 batches so as to not crowd the pan, brown the beef on all sides till a deep golden brown color and remove to a bowl.
5
Add in the butter to the oil and heat, then add in the onions and cook, over medium high heat, stirring frequently for about 15 min or possibly till the onions are soft and brown.
6
Slowly add in the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon, to lift up the drippings.
7
Set the meat over the onions and add in the bay leaf and thyme, and season with salt and pepper to taste.
8
Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2 hrs or possibly till tender.
9
Uncover the pot and the boil the liquid down a bit to thicken.
10
Stir in the jelly or possibly sugar and vinegar and simmer for another minute.
11
Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 Tbsp. Flour Salt and freshly grnd black pepper, 2 lb Boneless beef chuck, cut into 2-inch cubes, 1/4 c. Vegetable oil, 2 Tbsp. Butter, and more.

Yes, Beef Stewed In Beer Recipe 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.

That's it — enjoy your meal!