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Beef Stew With Beer

Yields4 ServingsPrep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

Slow cooked, melting, tender pieces of beef with mushrooms in a rich, flavourful sauce, this delicious Beef Stew With Dark Beer is perfect comfort food!

Dark Beer Beef Stew

 600 g Beef (cut into pieces)
 200 g Mushrooms
 330 ml Dark beer
 1 cup Broth
 3 Garlic cloves
 1 Onion
 1 Carrot
 2 Celery sticks
 2 tbsp Tomato paste
 1 tbsp Soy sauce
 1 tbsp Worcestershire sauce
 1 tsp Smoked paprika
 ½ tsp Dried thyme
 ½ tsp Dried oregano
 1 Clove
 2 Bay leaves
 1 pinch Chilli flakes (optional)
 ½ tsp Sugar
 Pepper and salt
 Oil
1

Finely chop an onion, garlic, and celery. Slice the carrot. Cut mushrooms in 4.

2

Heat a large pan or pot over high heat with a bit of oil, and add some beef. Don't overcrowd the pan! Brown well. Remove from the pan and repeat the step with remaining beef, adding more oil if needed.

3

When the beef is browned, lower the heat to medium. Add more oil if needed. Add the onion, garlic, celery, and carrot. Cook for around 3 minutes.

4

Add all the remaining ingredients except mushrooms - broth, beer, tomato paste, soy sauce, Worcestershire sauce, all the spices, and herbs. Stir.

5

Add cooked beef with all the juices. Bring to boil.

6

At the same time, heat another pan with 1 tablespoon of oil over medium-high heat. Fry mushrooms for a few minutes until nicely caramelized. Add to the stew.

7

Cover the pot with the stew and turn the heat to low - the sauce should simmer gently. Cook for 2 hours and a half.

8

Remove lid and simmer for further 30 minutes, until the sauce thickens.

9

Taste and season with salt and pepper if needed. Serve!

Nutrition Facts

Servings 4