Beer-Braised Beef Recipe
Beer-Braised Beef Recipe photo by Taste of Home
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Beer-Braised Beef Recipe

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“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.”
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1/2 cup (calculated without noodles): 246 calories, 13g fat (4g saturated fat), 74mg cholesterol, 313mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 24g protein .


  1. 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.
  2. 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.
  3. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
  4. 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.
    Freeze option: After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with noodles.
    Yield: 8 servings.
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.

Reviews for Beer-Braised Beef

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pastiepie 152854
Reviewed Sep. 22, 2014

"I cooked in the oven and made the gravy on the stove. Loved it :)"

stacienbob 131584
Reviewed Aug. 22, 2012

"strong beer flavor, very tender meat, won't make it again"

damoida 57983
Reviewed Feb. 18, 2012

"My Boyfriend LOVED this dish and he's picky. This one's a keeper."

stephaniebluth 79275
Reviewed Jul. 28, 2011

"I used a wheat beer and it added a mellow flavor but could use more heat or spice for the next time"

logansmom8 152846
Reviewed Jul. 22, 2011

"It was not bad but the beer flavor was really strong. Not a flavorful as I had imagined"

palmki 66480
Reviewed Oct. 25, 2010

"This was wonderful. I used a light domestic beer. And I mixed the finished beef mixture with buttered noodles. I do recommend making this the day before it is served. The flavors are much better. I will make this again."

momtomatt 151256
Reviewed Sep. 21, 2010

"This was very good, but I thought the beer taste was overwhelming. Next time I will make it without the beer and substitute beef stock and a little red wine."

momtomatt 207012
Reviewed Sep. 21, 2010

"This was very good, but I thought the beer taste was overwhelming. Next time I will make it without the beef and substitute beef stock and a little red wine."

firethistle 79258
Reviewed Sep. 14, 2010

"So good!"

firethistle 64247
Reviewed Sep. 14, 2010

"My family loves this recipe and requests it over and over. I usually double the beef, but only use one can of beer. It's always yummy. I'm making it tonight and the smell is amazing drifting through the house!"

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