Beer Beef Stew Recipe Video – scroll down for recipe card
It seems like we ate beer beef stew often growing up. My daddy was a beer-hound (Coors Light to point fingers) but the original recipe came from a woman named Katherine Isbell and I only know this because I found the recipe card in my great-grandmother’s collection and it was written on one of those personalized recipe cards that come pre-printed: From the kitchen of . . .
Nobody in the family can tell me now who was Katherine Isbell, but there are a few recipes from her kitchen in the same collection. I can only say they are all delicious.
The dish must be German in origin, or it is in my imagination-land anyway, given the use of beer as braising liquid and the suggestion to serve over egg noodles as is my preference. You will like — even love — this dish if you like beer. Use a mellow beer; too bitter and it overpowers. I’m positive my parents always used Coors, but something dark like Guinness would be grand. If you don’t like beer, you could just use some beef stock (1 1/2 cups) or a mixture of stock and red wine would be fantastic, I think, too.
Edit – A few people have pointed out that Belgium is more likely the land of origin, not Germany.
Beer Beef Stew Recipe — printable!
- 1 pound beef stew meat, cut into 1" chunks
- 1 tablespoon flour
- 2 teaspoons oil
- 1 large onion (about a pound) cut into 1" chunks
- 1 clove garlic, chopped
- 1 bay leaf
- 1 can (12 ounce) beer
- ½ teaspoon salt
- ½ teaspoon pepper
- Cooked egg noodles for serving
- Toss the beef cubes in the flour to coat.
- Heat the oil in a heavy-bottomed pot over high heat and brown the beef cubes on two sides. You may have to do this in two batches.
- Add all other ingredients except noodles. Cover the pot and simmer about 3 hours, stirring and checking on it occasionally.
- Remove the lid and simmer another hour uncovered or partially covered to allow the sauce to thicken.
- Serve over noodles.