Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 443.6
- Total Fat: 14.2 g
- Cholesterol: 66.8 mg
- Sodium: 2,934.3 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 4.4 g
- Protein: 30.3 g
View full nutritional breakdown of Brown Beer Beef Stew calories by ingredient
Brown Beer Beef Stew
Submitted by: NORJUNMA1Introduction
Inspired by a Jamie Oliver recipe and a trip to Elephant and Castle Pub in Chicago, this is a great meal to warm you up and share with friends. Inspired by a Jamie Oliver recipe and a trip to Elephant and Castle Pub in Chicago, this is a great meal to warm you up and share with friends.Number of Servings: 5
Ingredients
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1 1/2 lbs of Cubed Stew Beef
2 Slices of Bacon, chopped
3 Tbsp Olive Oil
1 1/2 cans of Guinness Draft Extra Stout or any other brown ale
1 Onion, large, coarsely chopped
2 Parsnips, sliced
2 Carrots, sliced
1 Potato, large, coarsely chopped
1/4 cup of flour
1/4 cup brown sugar
1 tsp fresh ground garlic
Rosemary, 1-2 tbs
Salt and pepper, to taste
Directions
1. Pour olive oil in a heavy pot or stove-top casserole cooker and get it nice and hot
2. After dredging beef chunks in flour, put the beef in your pan and brown. This is best done in 2 batches.
3. Remove the beef from the pan (don't try and sop up the oil) and mix with remaining flour. reserve about a tbsp of the flour for later.
4. Add the bacon and onion and cook until onions becomes translucent and bacon gets some color.
5. Add rosemary, garlic and beef back to the pot, being careful not to let the garlic burn.
6. Add the water and beer.
7. Add the parsnips, carrots and potato to the pot, stir and reduce heat so the stew simmers.
8. Add salt and pepper to taste. Slowly add brown sugar to your preferred taste.
9. Cover pot and allow to simmer for 2 hours.
10. Towards the end of cooking time, check to see if the broth is a thick enough consistency for your taste. If you prefer it thicker, put a 1/4 cup of the broth from the pot into a cup and mix the remaining flour with it until it is completely smooth. You can now add this back into the pot and stir thoroughly to help thicken.
11. This goes great with a salad and biscuits or crusty bread, and tastes even better a day after.
Number of Servings: 5
Recipe submitted by SparkPeople user NORJUNMA1.
2. After dredging beef chunks in flour, put the beef in your pan and brown. This is best done in 2 batches.
3. Remove the beef from the pan (don't try and sop up the oil) and mix with remaining flour. reserve about a tbsp of the flour for later.
4. Add the bacon and onion and cook until onions becomes translucent and bacon gets some color.
5. Add rosemary, garlic and beef back to the pot, being careful not to let the garlic burn.
6. Add the water and beer.
7. Add the parsnips, carrots and potato to the pot, stir and reduce heat so the stew simmers.
8. Add salt and pepper to taste. Slowly add brown sugar to your preferred taste.
9. Cover pot and allow to simmer for 2 hours.
10. Towards the end of cooking time, check to see if the broth is a thick enough consistency for your taste. If you prefer it thicker, put a 1/4 cup of the broth from the pot into a cup and mix the remaining flour with it until it is completely smooth. You can now add this back into the pot and stir thoroughly to help thicken.
11. This goes great with a salad and biscuits or crusty bread, and tastes even better a day after.
Number of Servings: 5
Recipe submitted by SparkPeople user NORJUNMA1.
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Member Ratings For This Recipe
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Very Good
Nice and hearty. Made a double batch, added only 2 cans of Guinness. Left out parsnips. Didn't list how much water- added 900ml carton of beef broth, but it does need another 45 mins simmering. Brown sugar was too sweet- only needs 1/2 the amount. Bays leaves & thyme were good additions - 11/16/12
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Very Good
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Incredible!
