Beer Beef Stew



  • 3 lbs. cubed stew meat
  • 1 large onion
  • 1 bottle beer
  • 1/2 teaspoon dry thyme
  • 1 bay leaf
  • salt and pepper
  • 3 tablespoons vegetable oil
  • 1/2 lb. mushrooms (optional)
  • parsley (optional)
  • 1 tablespoon lemon juice (optional)


Heat cast iron Dutch oven over high heat. Add oil and meat; cover and cook about 10 minutes. Uncover; boil down accumulated liquid. Meat will begin to brown, but not splatter. Brown well, stirring constantly. Add onions, seasoning and beer. Meanwhile, preheat oven to 325°. Reduce heat and cover. Bake 1 hour. Check during baking time to ensure that meat is covered with liquid (add water if necessary). Cook mushrooms in a little oil or butter 3 minutes only. Add lemon juice to mushrooms and stir into meat.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.