Beer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
2 hrs 40 mins
Servings:
6
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Ingredients

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Directions

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  • Season beef with salt and pepper. Coat with 1 tablespoon flour.

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  • Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan.

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  • Pour off fat from pan. Lower heat to medium. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes.

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  • Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consommé, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.

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  • Add carrots and parsnips; cook 15 minutes. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender. Discard bay leaf.

Nutrition Facts

355 calories; total fat 16g; saturated fat 6g; cholesterol 47mg; sodium 515mg; carbohydrates 37g; fiber 5g; protein 17g.

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