Beer and Beef Stew

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Sorry, I'm a really imprecise cook. Add as much or as little of the ingredients as you like, or add more. Or don't add some. It's up to you.

Preparation time: 20 min
Cooking time: 3 hrs



Stew meat (lots)
1 bottle of Guinness or any honey brown lager
(this is traditionally made with Guinness, but I don't like Guinness, so I've substituted other kinds of beer with good results)
A couple cans of beef broth/consomme soup
A couple cloves of garlic, minced
Olive oil
Herbs such as: rosemary, thyme, sage, parsley, bay leaves, italian seasoning, savory, marjoram, etc.


1) Pour a tablespoon or two of olive oil in the bottom of a large pot. Add garlic and let cook for a minute or so.
2) Add beef. Brown beef on all sides.
3) Add one can of consomme and the beer. Add about a couple of teaspoons of each of the herbs that you would like, and a couple of bay leaves.
4) Add a tablespoon or so of flour and stir to dissolve the lumps. Let simmer for half an hour or so, adjusting the amount of beef broth to flour to obtain a desired consistency: add broth if it is too thick and flour in small amounts if it is too watery.
5) Add the chopped carrots about halfway through your estimated total cooking time. You can cook this stew for as little as an hour for up to three or four hours.
6) Close to the end, add the chopped mushrooms and chopped potatoes. Let these simmer in the stew for at least twenty to thirty minutes. Whenever anything is added, make sure you add enough beef broth to cover everything and enough flour to keep it from getting too watery.
7) Remove the bay leaves before eating.

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