Beef Stew with Beer

Beef Stew with Beer

Beer is an excellent addition to any kind of stew especially a stew that's made with red meat.   It gives the sauce a lot of flavor and a lot of depth. The good thing about this recipe is you don't need an expensive cut of beef to make it.

 Any beer will do, but if you really want real deep lasting flavor use an inexpensive dark beer.


-Sweet Mama Janisse




Creative Commons Creative Commons Attribution-Share Alike 2.0 Generic License   by  avlxyz 





For 12 people ()


  • 3 pound(s) beef pot roast, boneless, cut in 1/2" slices
  • 2 tablespoon(s) butter
  • 6 medium onions
  • 0.5 teaspoon(s) flour
  • 1 can consomme
  • 1 bottle beer
  • 2 beef bouillon cubes
  • brown sugar to taste
  • 0.5 teaspoon(s) salt (or to taste)
  • 1 teaspoon(s) Worcestershire sauce
  • 0.25 teaspoon(s) pepper
  • 1 bay leaf

Beef Stew with Beer Directions

  1. In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until well browned on all sides. Remove meat and set aside.
  2. Add onions to pan and cook until slightly browned.
  3. Stir in flour and cook until browned.
  4. Stir in consomme, bouillon, beer, brown sugar and seasonings.
  5. Return meat to pan, cover tightly and simmer for 3 hours or until meat is tender. Stir occasionally and add water if it gets too thick.
  6. Serve plain or over wide noodles or rice.
Tags:  stew, beer, alcohol, beef, meat, Bayou