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Bottle o' Beer Beef Stew with Fire Roasted Tomatoes


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  • 2 lbs beef stew meat, cut into 1" cubes
  • 1/2 c flour seasoned with salt and pepper
  • 2-3 tbsp canola or sunflower oil
  • 1 large onion, peeled and cut into 1/2" pieces
  • 12 oz. dark beer
  • 2 c beef broth
  • 1 large 28 oz. can fire roasted diced tomatoes
  • 2 medium carrots, cut into 1/2" pieces
  • 2 medium potatoes, cut into 1/2" pieces
  • 1 c frozen peas
  • Sea salt and ground pepper to taste


Servings 4


Step 1

Toss meat with seasoned flour to coat all sides. Heat oil over medium high heat in a large heavy bottomed saucepan or dutch oven. Brown meat. Remove and cook onion briefly in the pan. Add meat back in along with beer, stock and tomatoes and cover with a heavy lid. Simmer over low heat for 1 hour. Stir in carrots and potatoes and continue to simmer over low heat, uncovered for another hour. Add peas during last 10 mins of cooking. Season with salt and pepper.


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