Beef and Beer Stew with Rosemary

Beef and Beer Stew with Rosemary


30 people made this

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


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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