Beer Beef Stew

  • Yield: 8 servings


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