Spiced Beef Stew

Spiced Beef Stew

61 Reviews 4 Pics

“This recipe is SO savory and SO beefy, it can be a meal in itself!!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees (175 C).
  2. In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
  3. Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
  4. Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

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Reviews (61)

Rate This Recipe
Mom in the kitchen

Mom in the kitchen

As usual, Corwynn's recipe was outstanding. You're an All-Recipes superstar, Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes, head straight to her list!) Delicious, hearty dish with a complex, savory flavor; must be the combination of the thyme and the beer. To mix it up a little, I added a packet of dry onion soup and used fresh veggies (sweet potato, carrots, and celery). Since I used sweet potatoes, I did not add the brown sugar. And as much as I love butter, I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich, even decadent. This was a hit with my family, even my picky 6 year old. This is definitely our new family stew recipe.



This recipe was easy to fix and tasted delious. I increased the oven to 450 degrees to speed up the cooking time. I don't buy canned vegatables, so frozen vegatables work just as well. They seem to keep their firmness during cooking time.



Very good, loved the different flavor the beer gives although not too overpowering. I did add extra water, I thought it was a little too thick.

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Amount Per Serving (6 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 37 g
  • 57%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 548 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Beef Stew VI


next recipe:

Slow Cooker Beef Stew I