Beef Stew

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2 hours 11 Cups Print RecipeEmail Recipe


1⁄2cupall-purpose flour
2 1⁄2teaspoonsalt
2poundboneless beef chuck (cut into 1-inch cubes)
2mediumonions (sliced)
1⁄3cupvegetable oil
12ouncelight beer
1tablespoonsoy sauce
1tablespoonworcestershire sauce
1tablespoonsteak sauce
1clovegarlic (crushed)
2 bay leaves
1⁄2teaspoondried whole thyme
4mediumpotatoes (peeled and quartered)
10ouncefrozen english peas
2tablespoonparsley (chopped)


Combine flour, salt, and pepper; dredge beef in flour mixture. Cook beef and onion in hot oil in wok over medium-high heat until beef is brown. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; cover, reduce heat, and simmer 1-1/2 hours.

Stir in potatoes; cover and simmer over low heat 20 minutes or until potatoes are tender. Add peas; cook an additional 5 to 8 minutes. Remove bay leaves. Garnish each serving with chopped parsley.

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