Savory Beef and Beer Stew

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“Beef, beer, pearl onions, garlic, bay leaves, oregano and touches of brown sugar and red wine vinegar create a hearty winter or fall stew. Serve with buttered rice or egg noodles, and a simple vegetable side dish.”
2hrs 30mins

Ingredients Nutrition


  1. In a plastic bag, combine flour, salt and pepper.
  2. Add beef cubes and toss until coated with the flour mixture.
  3. In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
  4. Bring to a boil; skim off any foam.
  5. Add vinegar, brown sugar, oregano, bay leaves, and garlic.
  6. Bring to a boil again and simmer, covered, for 1-1/2 hour.
  7. Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
  8. This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
  9. To serve, remove bay leaves and serve with white rice or buttered egg noodles.

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