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Beef And Beer Stew

American.foodie's picture
  Onions 4 Medium
  Vegetable oil 2 Tablespoon
  Boneless beef chuck 2 Pound
  Canned beer 24 Ounce
  Water 1 Cup (16 tbs)
  Corn syrup 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

Cook and stir onions in oil in 4-quart Dutch oven over medium heat until tender, about 10 minutes.
Remove onions with slotted spoon; reserve.
Cook and stir beef in Dutch oven until brown, about 10 minutes.
Add reserved onions, beer, 1 cup water, the corn syrup, salt, thyme, marjoram and pepper.
Heat to boiling, scraping particles from bottom of Dutch oven.
Mix cornstarch and 1/4 cup cold water; gradually stir into beef mixture.
Boil and stir 1 minute.
Cover and cook in 350° oven 2 hours.
Uncover and cook until beef is tender, about 45 minutes longer.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3272 Calories from Fat 1747

% Daily Value*

Total Fat 194 g299%

Saturated Fat 70.1 g350.7%

Trans Fat 0 g

Cholesterol 598.7 mg199.6%

Sodium 3060.5 mg127.5%

Total Carbohydrates 146 g48.8%

Dietary Fiber 16.3 g65%

Sugars 39.1 g

Protein 187 g373.6%

Vitamin A 6.3% Vitamin C 105.9%

Calcium 44.7% Iron 123.6%

*Based on a 2000 Calorie diet

Beef And Beer Stew Recipe