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Beer-Braised Stew

 Beer-Braised Stew
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.
8 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 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 King Arthur Unbleached 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 carrots, bacon, onion,
  • garlic and bay leaf. In a small bowl, combine the beer, soy sauce,

2 of 2

Beer-Braised Stew (continued)

Directions (continued)

  • Worcestershire sauce and thyme. Pour over beef mixture.
  • Cover and cook on low for 5-1/2 to 6 hours or until meat and
  • vegetables are 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 258 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 340 mg sodium, 8 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.