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Beer Beef Stew

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6-8 people 1x
  • Category: Entree, Recipes, Week Night Meals


Simmer this easily assembled beef and beer stew in the oven, on the stovetop, or in your crockpot. Serve it with crusty bread or cornbread.


  • 1 1/2 lbs. lean beef, cut in 2-inch cubes
  • 1/3 cup flour
  • I large onion, thinly sliced half-moon style
  • 16 oz. mushrooms, sliced
  • 2 cups baby gold potatoes, quartered
  • 2 cups carrots, 2-inch pieces
  • 4 garlic cloves, smashed and chopped
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 2 cups beef broth
  • 1 can dark beer
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried thyme
  • kosher salt
  • olive oil


  • parsley, chopped


  1. Preheat oven to 325˚
  2. Dredge beef in flour.
  3. Heat an oven proof Dutch oven over high heat. Once hot add a drizzle of oil, enough to coat the bottom of the pan.
  4. Add the flour-dredged beef to the pan and brown. Sprinkle with a bit of kosher salt as they brown.
  5. Once browned, remove the beef and set aside.
  6. Add the onions to the Dutch oven. Sprinkle with a bit of kosher salt.
  7. Sauté the onion just until it begins to soften.
  8. Add the garlic and sauté 1-2 minutes until fragrant.
  9. Add the potatoes, carrots, and mushrooms.
  10. Add the brown sugar, bay leaf, 1 teaspoon of salt, beef broth and beer.
  11. Cover and bake 2 hours or until tender.
  12. Uncover, stir in the red wine vinegar and the thyme.
  13. Ladle into bowls and garnish with the parsley.


Once the red wine vinegar has been added, taste and adjust the seasonings as needed. It’s possible that you will need a bit more brown sugar to balance the bitterness of the beer depending on the beer that you use.