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“I came up with this today after being iced in. We thought it was really good. I served on top of a hot buttermilk biscuits. Perfect for a cold winters day. I did reheat the leftovers in oven-proof dish and placed biscuits on top of stew in the last 20 minutes.”
2hrs 40mins

Ingredients Nutrition


  1. In large dutch oven (I used cast iron) on medium heat cook 1 TBS. olive oil and mushrooms (DO NOT SEASON) till browned. Remove from pot and set aside. Add 1 more TBS olive oil and cook carrots, celery and onion 5-8 minutes or just until they start to soften and get some color. Remove from pot set aside.
  2. While above vegetables are cooking, season flour with onion powder, Montreal Steak Seasoning, turmeric, paprika. Stir to mix well. Lightly toss stew meat in flour mixture and lightly brown in remaining olive oil. Cook only until the meat starts to brown. Stir in all the vegetables and reduce heat to low.
  3. Pour in beer, water, bay leaves, rosemary, thyme leaves and tomato paste. Stir to mix and cover to let simmer for approximately 1 hour. Stir every 15-20 minutes to ensure it doesn't stick to bottom of the pan. Add potatoes, Worcestershire sauce, catsup and green beans; continue to cook until potatoes are tender. Taste and season with additional salt & pepper according to your tastes.

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