Beef and Beer Stew with Rosemary

    2 hours 20 minutes

    Beef simmered in beer and onions is delicious. The gravy this stew makes is sensational on mashed potatoes or steamed carrots.

    30 people made this

    Serves: 4 

    • 750g cubed beef stew meat
    • salt and pepper to taste
    • 1/2 cup (60g) plain flour for coating
    • 1 tablespoon vegetable oil
    • 1 1/2 cups (375ml) beer
    • 1 1/2 cups (375ml) water
    • 1 tablespoon crushed dried rosemary
    • 1 pinch dried dill
    • 2 medium onions, chopped
    • 1 teaspoon minced garlic
    • 1 tablespoon chopped fresh parsley

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Season the beef with salt and pepper then coat with flour. Heat the oil in a large pot over medium-high heat. When the oil is hot add the meat and cook until browned on all sides, turning as needed. Remove the meat from the pot and set aside.
    2. Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
    3. Bring to a boil then simmer over low heat for 1 1/2 hours.

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    Reviews in English (28)


    I absolutely adored this recipe. And, as most stews are, it was way better the following day. I added a lot of garlic powder, as I lacked dill. It gave it a lovely flavour. I also added a lot more salt. I also cooked this for about 2 hours, and the meat was incredibly tender. I added baby carrots, and wish I had added potatoes as well... next time I suppose! I liked this served in a bowl, without mashed potatoes. We had the taters, but we really didn't need them. I used a honey ale.  -  14 Feb 2006  (Review from Allrecipes USA and Canada)


    I made this yesterday for dinner and really enjoyed it. I did do some changes. I added extra garlic, more beer, less onions and extra salt and pepper. I made it in the morning and just warmed it up, served over mashed Yukon Gold potatoes with a big slab of French Bread. Delicious!!  -  03 Nov 2006  (Review from Allrecipes USA and Canada)


    This was pretty good, though a little heavy on the rosemary. I had just over 2 pounds of beef, so I proportioned everything to a 6 serving amount. Even though it takes awhile to cook, it's actually pretty easy. I cut up 2 top round steaks which had very little fat, subbed dried parsely and garlic powder, and added carrots for the last 45 minutes. We ate it with mashed potatoes. I used Black Butte Porter for the beer.  -  24 Oct 2005  (Review from Allrecipes USA and Canada)