Beef Stew Recipe With Beer
Yes, you read that right! The majority of this absolutely delicious and hearty Beef Stew recipe is made with a Yuengling beer base! There’s nothing better than a hearty soup or stew to warm you right up during those fierce winter months. I simply can not take all the credit or this. My partner, Stephen, has been making this for the last couple of years…and has simply perfected it! At least, he’s perfected it to our very own liking. Of course, we don’t just use ONLY beer for it! There’s also red wine (we prefer a cabernet or a shiraz), and lots of yummy herbs. However, this is an all day recipe. By the time your done, the meat just falls apart and is amazing.
Here’s the best part of the recipe: It makes a LOT. So, you can simply pull portions out and freeze it for the future! This should be okay for a good 3 to 4 months! Or, if you love canning…then go ahead and can it! It will last so much longer! There’s also another great perk, and it is somewhat of a requirement: You must drink beer while making it! It’s a tradition…and there’s no questions asked. Just drink. Enjoy…have a blast! Just be sure to keep the recipe close by. If necessary, print in BIG BOLD Letters lol! Just in case you get a little blurry eyed. Enjoy!
- 2½ to 3 Pound of Stew Beef
- 6 to 7 Yuengling beer (Bottled preferred)
- ½ Bottle of Cabernet or Shiraz red wine
- 1 Quart of beef broth
- 2 Beef bouillon cubes
- 3 lbs of Potatoes (cubed)
- 8 Large Carrots (peeled and cubed)
- 4 bags of frozen vegetables (corn, green beans, cauliflower, and broccoli)
- 3 Tablespoons of Worcestershire sauce
- 2 Tablespoons of EVOO
- 3 Tablespoons of fresh minced garlic
- 2 Tablespoons of onion powder
- 1 Tablespoon of Rosemary
- 1 Tablespoon of Basil
- 1 Teaspoon of Thyme
- Sea Salt & Cracked pepper to taste
- In a Large pot over a medium heat, add in EVOO and allow to heat. Then add minced garlic and beef stew. Cook for approximately 12 to 15 minutes, or until stewed beef cubes are browned well.
- Slowly add in 4 beers. It will want to bubble and foam a little bit, but that's okay. It's why we want to add it in slowly.
- Turn heat to low and cook for approximately 30 minutes.
- Add in Beef Broth and ½ bottle of wine, and cook for an additional 30 minutes.
- Add in the potatoes, onion powder, Worcestershire sauce, onion powder, rosemary, thyme, basil, sea sal & pepper (Start with 1 Tablespoon of each - the potatoes will soak up a majority of the salt) and cook for 30 minutes.
- Slowly add in remaining beers and simmer for 2 hours with lid partially on. We want the stew to vent a little bit to help cook out the alcohol.
- Add in the frozen veggies and cook for an additional 30 minutes.
- Give the broth a taste...you might want to add a little more Sea Salt & Pepper...and quite possibly a few extra seasonings to add in some depth. However, we found these seasonings to work for us.
- Your stew is ready to cool and serve!
Now, we actually take a step further. Stephen loves it when we add some “dough boys” to the stew! It makes the broth a little thicken, and adds a little extra yumminess! To make the dough boys, take 2 cups of Bisquick and add salt, pepper, and 3/4 cups of water. Mix well. With a tablespoon, scoop out small portions of the dough to add into stew while cooking. A little stirring action will be required to continue making room. Cook for approximately 20 to 25 minutes, and you’re ready to serve! Enjoy!