[X]

Home > Recipes > Beer-Braised Beef

Beer-Braised Beef Recipe

Beer-Braised Beef Recipe photo by Taste of Home

Read reviews (15)

Rate recipe

“I modified the ingredients in this main dish to suit my family,” notes Geri Faustich of Appleton, Wisconsin. “It’s quick to put together in the morning, and at the end of the day, all we do is cook the noodles and eat!” TIP: “This recipe can be doubled or tripled, which I often do when we’re spending time at the cottage with two other families.”

[X]

Rate Beer-Braised Beef Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beer-Braised Beef Recipe

Prep: 20 min. Cook: 6 hours

Yield: 8 Servings

20 360 380

Ingredients

3 Wright® Brand Bacon strips, diced

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain.
Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Yield: 8 servings.

Nutritional Facts 1/2 cup (calculated without noodles) equals 246 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 313 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Beer-Braised Beef in Simple & Delicious May/June 2006, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Beer-Braised Beef

Beer-Braised Beef

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-15) of 15 reviews

Sort Reviews:

Reviewed on Nov. 13, 2009 by badkitty

This wasn't very good. All you could taste was thyme and other than that, it was bland! There are much better beef and noodle recipes.

Reviewed on Sep. 30, 2009 by jporter10738

This wasn't bad. A little too much thyme flavor for my taste. Might leave that out and use more garlic next time, though I will make this again. I also intened to add more onions. Served it with mashed potaotes instead of noodles.

Reviewed on May. 12, 2009 by lilgrannymac

added some mushrooms and a can of mushroom soup and it was fantastic. will make again and again

Reviewed on Mar. 23, 2009 by baker1576

Ended up with 2 1/2 lbs of meat so I needed double the beer etc. Didn't have any soy sauce so used double the worch. sauce. Not much taste until I added beef base granules to the gravy at the end. Overall very good, very easy, might try a dash of basalmic vinegar in it to kick up the flavor next time. baker 1576

Reviewed on Mar. 20, 2009 by jaschadler

anything in the Crock-Pot is a blessing

View all >