Best Beef And Beer Stew Recipes

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

Steps:

• Preheat the oven to 170C, 340F, gas mark 3.
• Make sure the pieces of beef are thoroughly dry, using paper towels.
• In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
• Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
• Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
• Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
• Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
• Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
• Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
• Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
• When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
• In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

BEEF AND BEER STEW

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.

BEEF AND BEER STEW WITH ROOT VEGETABLES

Steps:

• Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
• Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
• Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

Steps:

• 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. 2. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add beef and brown well. (May need to do this in 2 batches so beef can be browned in single layer.) Transfer browned beef to medium bowl. 3. Add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef. 4. Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. (Carrots, too.) Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened ..I also stirred it occasionally while it was in the oven). 5. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve. I served the stew over mashed potatoes. Creamy, dreamy, marvelous mashed potatoes Good grief. I dare you not to lick your plate. Serve with salad.

DEEP, RICH AND BEEFY BEER BEEF STEW

Steps:

• Heat oil in heavy large pot over high heat.
• mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
• Saute beef until very brown on all sides.
• Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
• Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
• Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
• Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
• Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
• ENJOY!
• Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)

Steps:

• 1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
• 2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
• 3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
• 4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
• 5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
• 6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
• 7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
• 8. Serve over mashed potatoes or noodles.

BELGIAN BEEF AND BEER STEW

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
• Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
• Serving size = 1 cup.

DUTCH BEEF STEW WITH BEER AND DUMPLINGS

Steps:

• Preheat oven to 325.
• Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
• Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
• Pour stock over stew, and then add beer.
• Cover, and bake for 2 hours at 325.
• While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
• Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
• Cover and simmer 15 minutes.

BEEF AND BEER STEW WITH ROOT VEGETABLES

Steps:

• Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
• Add the beef in one flat and not too tightly packed layer and sear well on all sides.
• Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
• Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
• Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

BEEF AND BEER STEW

Steps:

• With the rack in the middle position, preheat the oven to 165 °C (325 °F).
• In a large saucepan or Dutch oven, brown the meat in the butter and oil. Season with salt and pepper. Keep the meat aside on a plate.
• In the same pan, brown the onion. Add oil, if needed. Sprinkle with the flour and stir to combine. Deglaze with the beer and bring to a boil, stirring constantly.
• Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for 2 hours. Add the potatoes and prunes and stir to combine.
• Cover and cook for about 1 hour or until the potatoes are cooked and the meat is fork-tender. Add the parsley and adjust the seasoning. If desired, serve with sour cream. ??.
• Tips: The classic "Irish Stew" was originally prepared with mutton, root vegetables, and water. After the great famine of 1845 and the emigration of a portion of the population, the dish evolved and includes ingredients easier to find in their new land, such as beef. Finally, we replaced the water with Guinness, the flagship beer of the Irish culture. For this recipe, you can substitute it with the beer of your choice.

BELGIAN BEEF AND BEER STEW

Steps:

• 1. Cook bacon in large dutch oven over medium high heat until crisp. Remove from pan; reserve drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. 2. Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen brown bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, simmer 2 hours or until beef is tender. Discard bay leaf.

BEEF AND CARROT STEW WITH DARK BEER

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.

BEEF AND CARROT STEW WITH DARK BEER

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. working in batches, add to pot and saute until browned, about 8 minutes per batch. transfer to bowl. add chopped onions,garlic, and herbs to pot; sprinkle with salt and pepper. reduce heat to medium; saute until onions begin to soften, about 5 minutes. add tomato paste and flour; stir 1 minute. add beer; stir until thick and smooth. scraping up browned bits, about 2 minutes. add broth, then beef with any juices; bring to simmer. cover partially, reduce heat to medium-low, and simmer 45 minutes. add carrots. in a seperate small saute pan add butter till melted on medium high heat add pearl onions saute until slightly browned. add to stew.simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. season with salt and pepper and add chopped parsley.

GUISADO A LA CERVEZA (BEEF TENDERLOIN AND BEER STEW)

Steps:

• Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
• Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
• Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
• Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.

BEEF STEW WITH BEER AND PAPRIKA

Steps:

• Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed. Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

CHANE'S BEER AND RYE BEEF STEW

Steps:

• Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat.
• Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer.
• Cover and cook on Low for 3 to 4 hours.
• Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar.
• Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.

SAVORY BEEF AND BEER STEW

Steps:

• In a plastic bag, combine flour, salt and pepper.
• Add beef cubes and toss until coated with the flour mixture.
• In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
• Bring to a boil; skim off any foam.
• Add vinegar, brown sugar, oregano, bay leaves, and garlic.
• Bring to a boil again and simmer, covered, for 1-1/2 hour.
• Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
• This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
• To serve, remove bay leaves and serve with white rice or buttered egg noodles.