Beef And Beer Stew Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Onions4 Medium
 Vegetable oil2 Tablespoon
 Boneless beef chuck2 Pound
 Canned beer24 Ounce
 Water1 Cup (16 tbs)
 Corn syrup1 Tablespoon
 Salt1 1⁄4 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Dried marjoram1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Cornstarch2 Tablespoon
 Cold water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3272 Calories from Fat 1747

% Daily Value*

Total Fat 194 g299%

Saturated Fat 70.1 g350.7%

Trans Fat 0 g

Cholesterol 598.7 mg

Sodium 3060.5 mg127.5%

Total Carbohydrates 146 g48.8%

Dietary Fiber 16.3 g65%

Sugars 39.1 g

Protein 187 g373.6%

Vitamin A 6.3% Vitamin C 105.9%

Calcium 44.7% Iron 123.6%

*Based on a 2000 Calorie diet

Directions

Cook and stir onions in oil in 4-quart Dutch oven over medium heat until tender, about 10 minutes.
Remove onions with slotted spoon; reserve.
Cook and stir beef in Dutch oven until brown, about 10 minutes.
Add reserved onions, beer, 1 cup water, the corn syrup, salt, thyme, marjoram and pepper.
Heat to boiling, scraping particles from bottom of Dutch oven.
Mix cornstarch and 1/4 cup cold water; gradually stir into beef mixture.
Boil and stir 1 minute.
Cover and cook in 350° oven 2 hours.
Uncover and cook until beef is tender, about 45 minutes longer.
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