Wednesday, January 26, 2011

Beef and Beer Stew Recipe

A few weeks ago we ate at Boundary Bay and I tried their delicious Beer Stew.  It was amazing.  So Andrew and I decided to try to make some ourselves.  It's not quite as amazing, but it was pretty delicious!  The picture, and honestly the stew, doesn't look like much.  It's not going to win any awards for most appealing looking dinner.  But it's very filling with a great, wintery flavor!
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Beef & Beer Stew, cooking in our new pot!


  • 1 pounds stew beef, cut in 1-inch cubes
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried leaf thyme
  • 1/2 teaspoon dried ground marjoram
  • 1/2 teaspoon dried leaf basil
  • 1 medium bay leaf
  • 1 16 oz box of chicken broth.  (Beef broth would probably be better, but I have a Costco sized portion of chicken broth)
  • 2 bottles (12 ounce) beer
  • 5 medium carrots, chopped in 1-inch pieces
  • 5 medium to large potatoes, cut in 1-inch cubes
  • 3 celery sticks, cut in 1-inch cubes
  • 6 small onions, peeled and cut in quarters
  • salt or seasoned salt to taste
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water

In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours. Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened. Add salt & pepper to taste.

1 comment:

Emily said...

Looks great! I just made a wine beef stew the other night and it was a bust. Next time I'll go the beer route!