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Beer-Braised Beef

 Beer-Braised Beef
“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.”
8 ServingsPrep: 20 min. Cook: 6 hours


  • 3 bacon strips, diced
  • 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


  • 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.

2 of 2

Beer-Braised Beef (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.