Beef and Beer Stew

Posted By :
Rivky Kleiman 
December 18, 2012

Beef and Beer Stew
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 2 1/2 - 3 hours
Servings: 6
This is a recipe that always brings back amusing memories. The first time I made it as a newlywed I followed the directions to a T and proceeded to add 1 cup of beef broth powder, thinking that was the meaning of 1 cup of beef broth. I still chuckle when I think of how salty, yet so very tasty the stew was, and that humbling feeling when I realized where I’d gone wrong. Needless to say I’ve learned from my mistakes and figured I’d share so no one else does the same. One thing’s for certain — there are never any leftovers when I serve beer stew for supper, and it still ranks as a family favorite.

Ingredients

1 lb (450 g) beef stew cubes


1/4 cup flour


2 Tbsp oil


1 large onion, cut in rings


2 stalks celery, sliced


4 carrots, peeled and sliced


2 cloves garlic, crushed


1 Tbsp honey


3 Tbsp wine vinegar


2 Tbsp parsley flakes


1 bay leaf


1/4 tsp basil


1/4 tsp black pepper


1 cup beef broth


3/4 cup beer

Directions

Preheat oven to 325°F (170°C). Heat 2 Tbsp oil in a large frying pan. Dredge beef cubes in flour and then brown in oil for 2–3 minutes. Add in onion, garlic, celery, and carrots and cook another 3 minutes.


Reduce heat to medium. Add honey, vinegar, parsley, bay leaf, basil, black pepper, and beef broth. Slowly add beer and mix well. Transfer the stew to a 9x13-inch pan. Cover pan and bake for 2 1/2–3 hours.


 


This recipe originally appeared in Mishpacha Magazine.  Food Styling by Tehila Hoberman, Photography by Daniel Lailah.


For full article "It's Better with Beer" click here.

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