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–+ servings

Beef Stew With Beer

Homemade Beet Stew made with Yuengling beer is super amazing!
David Murphy
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Serving Size 16

Ingredients

  • 2 1/2 to 3 Pound of Stew Beef
  • 6 to 7 Yuengling beer Bottled preferred
  • 1/2 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

Instructions

  • 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 1/2 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!