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Beef Stew with Caramelized Onions and Amber Lager Recipe

Beef Stew with Caramelized Onions and Amber Lager

(Recipe courtesy of Tori Ritchie, Cabin Cooking, Time-Life Books, 1998)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on January 30, 2012

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    This recipe was easy to make though caramelizing onions took some time. I did add 2 bay leaves to the onions and substituted beef broth instead of water. Very tasty. We had it with rice.

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  • on December 24, 2011

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    It was truly easy and relatively quick to prepare since most other beef stew takes 4-8 hours to cook. I did not deviate from the recipe and although it was simple list of ingredients, it was very tasty. Everyone said it was delicious.

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  • on April 24, 2010

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    I'm living in Australia at the moment and I mixed it up a bit. I used a blonde lager (cheap Tooheys New, good cheap session beer. BTW nobody drinks Fosters here!

    Here's what I did:

    500g of the fatty cuts of a fillet
    1 can of Tooheys New
    2 onions
    1 clove of garlic
    some 'Dashi' sauce (soy sauce with fish stock - about a tablespoon
    1 cup of water
    2 bay leaves
    1 chilli
    2 teaspoons of brown sugar.
    1/4 cup of flour

    Pretty much followed the recipe, ie:

    Brown the meat (with bay leaves and pepper then left in a plate.

    Threw the onions, chilli, sugar and garlic in a little butter and mixed around until the onion broke up (extra sweetness

    Mixed the flour with the water, threw in the beer and the water over the onions.

    Waited until it boiled

    Threw in the meat and an extra bay leave.

    Added a beef stock cube.

    Amazing. We have a Belgian Beer Cafe in Sydney, and it was on par with that - for such a cheap beer.

    Served it with mashed potatoes.

    Next step ? learn how to make sauerkraut (and learn how to spell it as well!

    THANKYOU!

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  • on February 19, 2008

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    I selected this recipe because I had all the ingredients in my pantry. I am not a beer fan, so I was hesitant. I am very happy to report the stew was a HUGE hit with my family. If your also not a beer fan, don't be alarmed if you taste the broth early in the simmer process. It was initially bitter, but mellowed out after about 45 minutes. I paired the stew with cous cous and added a little bit of cayenne to the stew for heat. I will definately use this recipe again!

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  • on December 09, 2007

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    i know everyone's tase buds differ, but i truly cannot understand how anyone would find this unflavorful. it was delicious. served it over pappardelle pasta, with crusty bread. excellent. the only modification i made was a bit more beef, i threw in some shallots because they were in the fridge and with that also decided to use a couple cloves of garlic. other than that, followed the recipe exactly. you won't regret trying this recipe.

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  • on August 25, 2007

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    This recipe is excellent! It is very rich and full of flavor.

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  • on April 18, 2007

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    My husband and I have made this several times, with many different variations. Sometimes, we add red wine (on top of the lager, and once have added potatoes. It is wonderful EVERY time!

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  • on January 20, 2007

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    This is one of the best recipes I have ever found!!! I have made this meal MANY times and we cannot get enough. Even my younger children love to eat it. It is well worth the preperation!

    As a suggestion, I have tried various lagers for this recipe and we enjoy it best when using Guiness Beer. And it is a heavier dish, as most stews are, so fall is the most appropriate time of year for serving.

    HIGHLY RECOMMENDED!!

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  • on November 04, 2006

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    My husband and I love onion soup and thought this sounded like a great combo. Flavor was okay, but it really needed more depth and texture. We ended up serving it over mashed pots, which helped. Not one I'll attempt again.

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  • on October 13, 2006

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    Everyone loved this meal. I'm not much of a cook but I was so proud of the final product. It was really easy even for an unexperienced cook!

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