Alice’s Beef Stew with Beer

Serves 6-8.

Total time: Approximately three  hours. 

    30 minutes (prep); 2 ½ hours (cook).




·         2 pounds lean sirloin roast

·         ¼ cup olive oil

·         1 small onion, chopped

·         4 tablespoons mixed garlic

·         3 teaspoons steak seasoning

·         2 teaspoons dried leaf basil

·         2 cans or bottles (12 ounce) dark beer


·         4 medium-to-large red potatoes, cut in 1-inch cubes

·         ¼ cup olive oil

·         1 teaspoon salt

·         1/2 teaspoon black pepper

·         (1) 16 ounce bag of frozen vegetables — corn, carrots, peas and green beans


·         1 can (10 ½ ounce) low sodium, reduced fat, condensed beef broth

·         1/4 cup all-purpose flour

·         1/4 cup cold water



Prepare the meat:

·         Trim the sirloin roast of all visible fat.

·         Chop the onions.

·         In a large frying pan/skillet, brown the meat in olive oil, onions and garlic.   Add the herbs and seasonings.

·         Place the meat in a roasting pan, and add the beer.  (Use the same skillet for the potatoes.)

·         Cover and cook in the oven for 1 ½ hours at 350 degrees Fahrenheit.

While the meat is cooking, prepare and cook the potatoes:

·         Slice the potatoes into bite-sized pieces.  (I leave the skin on.)

·         Place the sliced potatoes in the same skillet you used to brown the meat. (Add more olive oil, if necessary.)

·         Season with salt and pepper and cook the potatoes until they are done.  This should about 15-20 minutes.

Prepare the stew:

·         Take the roast out of the oven and — while keeping it in the same roasting pan — slice the meat into bite-sized, hearty pieces.

·         Add the cooked potatoes and frozen vegetables to the pot.

·         Add the beef broth.

·         Place the covered roasting pan back in the over continue cooking for 30 to 35 minutes longer, until the vegetables are tender.

Prepare the gravy:

·         In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.

Serve with biscuits and apple butter and enjoy!


Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.