Improved Beer Stew

Improved Beer StewBack in February, I posted a recipe for Beer Stew. I completely forgot about that recipe when I was planning meals for this week. The improved recipe I came up with for Beer Stew this week is thicker than the original. It was a great warm meal on a cold fall evening.

Improved Beer Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ⅓ cup flour
  • 1½ pounds beef stew meat
  • 2-3 tablespoons canola oil
  • 2 large potatoes, cut in bite sized chunks
  • 3 carrots, cut in bit sized chunks
  • 1 onion, cut in bit sized chunks
  • 3 stalks celery, chopped
  • 12 ounces dark beer
  • 2 tablespoons tomato paste
  • 2 teaspoons beef bullion granules
  • 2 tablespoons cornstarch
  1. Coat beef with flour. Heat oil in large skillet over medium high heat. Brown beef.
  2. While beef is cooking, place potatoes, carrots, onion, and celery in crock pot. Add beef, stir to combine.
  3. Combine beer, tomato paste, and bullion. Pour over beef and vegetables. Cook on low for 8 hours.
  4. Remove ½ cup of the liquid from the crock. Add cornstarch, whisk to combine. Pour back into crock, stir to combine. Increase heat to high, cook another 45-60 minutes, until desired consistency is reached.

This version is not only thicker, but also more flavorful. The darker beer definitely made a difference.

Happy eating!


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