Beer Beef Stew

  • Yield 8 servings

This rich stew will satisfy a hearty appetite.


3 pounds beef chunks
-- Oil
1 -- bay leaf
6 cups sliced onion
1/2 pound fresh mushrooms
3 tablespoons flour
2 cups warm beer
2 -- cubes beef bouillon
1 1/2 cups water
2 teaspoons dark brown sugar
2 teaspoons vinegar
1 teaspoon thyme
2 tablespoons parsley
1 teaspoon salt
1/8 teaspoon pepper
1/4 pound bacon


  1. In large heavy saucepan, brown beef in oil; add bay leaf.  Remove beef.  Brown onion and mushrooms; remove.  Add remaining ingredients, except bacon; boil.  Stir until gravy is formed.  Add beef, onion, and mushrooms.  Place bacon on top; cover.  Bake at 325F for 1 1/2 to 2 hours.  Serve with noodles.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).



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