Beef Stew with Beer and Mushrooms

This recipe makes more than 2 quarts of hearty beef stew. Scroll down the page for more beef stew recipes, including more beef and beer stews and crockpot versions.

Cook Time: 3 hours

Total Time: 3 hours

Ingredients:

• 3 pounds stew beef, cut in small cubes
• 8 cups thinly sliced onions (about 4 large onions)
• 3 garlic cloves, crushed and minced
• 1/2 cup butter
• 1/4 cup flour
• 1 can (6 ounces) tomato paste
• 8 ounces quartered large mushrooms
• 1 tablespoon brown sugar, firmly packed
• 2 teaspoons salt
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon ground black pepper
• 1 bay leaf
• 3 cups beer (24 ounces)

Preparation:

In a large Dutch oven over medium-high heat, brown beef cubes on all sides. Remove beef cubes as they brown. Combine onions, garlic and 1/4 cup butter in the same pan; reduce heat to low. Cook for 30 to 45 minutes, or until onions are well browned, stirring occasionally. Combine remaining butter and flour in a heavy skillet. Cook over low heat for 30 to 40 minutes until mixture turns a rich brown. Stir occasionally. Return beef cubes to Dutch oven with onions. Add tomato paste, mushrooms, brown sugar, salt, thyme, pepper and bay leaf. Slowly pour beer into browned flour mixture, stirring constantly. Combine flour-beer mixture with beef and onion mixture; mix well. Heat to boiling. Cover Dutch oven with foil then cover with a lid. Cook in a 350° oven for 2 hours. Remove bay leaf before serving.
Beef and Beer Stew serves 8 to 10.