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!
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!