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Beer-Braised Stew Recipe

Beer-Braised Stew Recipe

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly-baked bread and everyone will be happy. —Geri Faustich, Appleton, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: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
  • 2 cups fresh baby carrots
  • 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


  • 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 carrots, 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 and vegetables are 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: 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. Yield: 8 servings.

Nutritional Facts

1/2 cup (calculated without noodles) equals 258 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 340 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.

Reviews for Beer-Braised Stew

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Reviewed Jan. 19, 2016


Reviewed Oct. 31, 2015

"Did not like, just tasted like beef stew with noodles."

Reviewed Dec. 20, 2013

"This recipe for me rates somewhere between OK and Good. It is not memorable. Because of that, it is one that I would not make again."

Reviewed Jan. 11, 2013

"wonderful! could see adding other vegetables. perfect winter comfort food. but it could use more thickening."

Reviewed Nov. 8, 2012

"Really good and easy to make"

Reviewed Oct. 9, 2012

"My husband made this the other day. He made it following the recipe, except the bacon was jalapeño flavored. The stew had a very nice flavor but I would've liked it a little thicker, it was more like soup. I'm sure that it could've been thicker if my husband added a little more flour. Will probably make again."

Reviewed Oct. 3, 2012

"A major concern about this recipe is in the first paragraph, second sentence of the directions.

Specifically, -- "Discarding Drippings" --
Why would people discard bacon drippings?
Also - this recipe serves 8 - has anyone EVER tried to divide '1 teaspoon of garlic' between 8 people??? Good luck!!
Other than those obvious points, I might add some sweet pepper halves and some baby red potato halves to the mix.
I will be making this recipe with a few of my 'tweeks'."

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Wine Pairings

Light-Bodied Red Wine

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