Save on Pinterest

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. —Geri Faustich, Appleton, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

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 all-purpose flour
  • 1/4 cup water
  • Hot cooked noodles
  • Chopped fresh parsley, optional

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, 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. If desired, top with chopped parsley.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
1/2 cup (calculated without noodles): 258 calories, 13g fat (4g saturated fat), 74mg cholesterol, 340mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 24g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • amehart
    Mar 11, 2020

    Had good flavor but need more of something, as it was a little bland for us. It was simple to prepare and I will try it again with some seasoning tweaks. As another reviewer stated, I also do not have much success with sauces thickening in the slow cooker so I thickened on the stove then recombined with the meat and vegetables.

  • bicktasw
    Feb 7, 2020

    Oh my ....... the flavors in this stew are absolutely amazing!! I used a 2 pound chuck roast (trimmed and cut into cubes) and did not brown it before putting in the crockpot. I did, however, use the bacon by cutting into small pieces and adding to the crockpot with the remaining ingredients (except the flour and water). I also used an envelope of beef boullion for added flavor instead of salt and pepper. Lastly, I thickened with cornstarch instead of flour and served over brown rice. This recipe is a keeper...... good enough to make for company! Next time I make it I may add some pre-cooked broccoli florets about 1/2 hour before it's done ....... I give this recipe five stars for sure

  • MarineMom_texas
    Feb 6, 2020

    We had this for dinner tonight and we cleaned our plates. I made a couple of changes. I halved it for the two of us but if you do that, do not halve the spices and condiments. The juice was almost gone when it was done. I added some frozen peas ½ hour before it was done. Delicious! We will be having this again. Volunteer Field Editor

  • Susie77
    May 19, 2017

    I never thought of using beer in a stew recipe so gave this one a whirl. It was pretty good. Some changes I made, after looking through other reviews: I substituted corn starch for the flour when thickening. Instead of trying to thicken in the slow cooker which has never worked well for me, I removed most of the liquid and thickened it on the stove top, then returned to the slow cooker.I don't know what the canola oil is for in the ingredients list, so did not use. I also did not discard the bacon drippings, but used them to saute the onions and carrots. I also added cut-up red potatoes in the last two hours of cooking.

  • lolohiser
    Jan 19, 2016

    Tried.

  • Wildfiremustang
    Oct 31, 2015

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

  • cliftonhanger
    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.

  • Shoes58
    Jan 11, 2013

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

  • navyman6
    Nov 8, 2012

    Really good and easy to make

  • alice balliet
    Nov 5, 2012

    No comment left