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Swedish Beef Stew

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and black pepper to taste
3 cups lager beer (Miller Lite, Bud, etc.)

1. Preheat the oven to 450F. Toss all the ingredients except the beer into a large ovenproof casserole.

2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

3. You can deglaze the casserole by pouring a bit of water over the stew, if you like.

4. Transfer stew to a serving bowl

Makes 6 servings.


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