This recipe is SO savory and SO beefy, it can be a meal in itself!!

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees (175 C).

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  • In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.

  • Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.

  • Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Nutrition Facts

531 calories; protein 30.4g; carbohydrates 15g; fat 37g; cholesterol 101.3mg; sodium 548.2mg. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2007
As usual Corwynn's recipe was outstanding. You're an All-Recipes superstar Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes head straight to her list!) Delicious hearty dish with a complex savory flavor; must be the combination of the thyme and the beer. To mix it up a little I added a packet of dry onion soup and used fresh veggies (sweet potato carrots and celery). Since I used sweet potatoes I did not add the brown sugar. And as much as I love butter I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich even decadent. This was a hit with my family even my picky 6 year old. This is definitely our new family stew recipe. Read More
(50)

Most helpful critical review

Rating: 3 stars
01/25/2007
It wasn't what we expected however it wasn't terrible either I thought it was too sweet and my husband didn't thing it was "hearty" enough. I prefer my stews to be more brothy I like dipping rolls in the juices but this had hardly any juice. We used a dark beer which I didn't care for too much. I have to add though that we ate the leftovers for dinner the next night and we added V8 tomato juice to it and it was definately alot better I was able to dip my leftover rolls in it! Read More
(24)
93 Ratings
  • 5 star values: 65
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/10/2007
As usual Corwynn's recipe was outstanding. You're an All-Recipes superstar Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes head straight to her list!) Delicious hearty dish with a complex savory flavor; must be the combination of the thyme and the beer. To mix it up a little I added a packet of dry onion soup and used fresh veggies (sweet potato carrots and celery). Since I used sweet potatoes I did not add the brown sugar. And as much as I love butter I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich even decadent. This was a hit with my family even my picky 6 year old. This is definitely our new family stew recipe. Read More
(50)
Rating: 5 stars
01/01/2003
This recipe was easy to fix and tasted delious. I increased the oven to 450 degrees to speed up the cooking time. I don't buy canned vegatables so frozen vegatables work just as well. They seem to keep their firmness during cooking time. Read More
(42)
Rating: 5 stars
01/03/2006
Very good loved the different flavor the beer gives although not too overpowering. I did add extra water I thought it was a little too thick. Read More
(33)
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Rating: 5 stars
06/07/2005
This recipe is so beautiful! I used olive oil instead of margarine 1 bottle of beer (Budweiser) and I simmered everything in a covered pot for 1 1/2 hours. Added potatoes in the last half hour. I served this with steamed rice and roasted red peppers. Will make again!! Read More
(29)
Rating: 3 stars
01/25/2007
It wasn't what we expected however it wasn't terrible either I thought it was too sweet and my husband didn't thing it was "hearty" enough. I prefer my stews to be more brothy I like dipping rolls in the juices but this had hardly any juice. We used a dark beer which I didn't care for too much. I have to add though that we ate the leftovers for dinner the next night and we added V8 tomato juice to it and it was definately alot better I was able to dip my leftover rolls in it! Read More
(24)
Rating: 4 stars
02/25/2006
A rich hearty stew that I'd make again! I added 6 medium-sized red potatoes cut in fourths 1 rib of sliced celery and 6 sliced carrots in place of the canned veggies. Add them to the pot when you first put it in the oven or they won't cook through. I also had to add 1 T. cornstarch mixed w/1 T. water to the gravy as it wasn't as thick as I like. Oh and salt! It needed at least 1 tsp. salt as well as some pepper. I thought this stew was really tasty but no one in my family raved. They all ate it but it wasn't like "More more more!" Actually it was much better the next day. In the future I think I'll make it ahead of time and reheat it. Read More
(23)
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Rating: 5 stars
10/25/2006
This stew has a wonderful flavor. The only changes I made were to add 2 cubed potatoes salt and pepper. I also cooked it on the stovetop not in the oven. I'm not normally a big stew fan but I'll make this often! Thanks so much for the recipe... It's the best I've ever made! Read More
(22)
Rating: 5 stars
01/22/2006
This is the best stew I have ever made and I have been making stew for 30 years. Bear in mind--it is very rich. This one is a keeper! Read More
(18)
Rating: 4 stars
05/14/2003
The Basic stew was full of flavor. It was very easy to prepare but I added some of my favorite vegies - Corn green beans potatoes cabbage. Served it with corn bread. Delicious! Read More
(17)
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