Beer Beef Stew II

Beer Beef Stew II

72 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    8 h
  • Ready In

    8 h 30 m
Recipe by  LAMOR27

“Traditional beef stew with a twist of beer, chili sauce, and brown sugar.”

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Adjust Servings

Original recipe yields 12 servings



  1. Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
  2. Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
  3. In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
  4. Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

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Reviews (72)

Rate This Recipe
Kimberly Lynn

Kimberly Lynn

I've always steared away from stew recipes but I found a good sale on stew beef so I thought I'd try it. WOW! This was the best stew I've ever had!... After I put my twist on it. I wanted to cover the entire vegie/meat mixture w/ liquid so I used the whole bottle of (light) beer, plus some chicken broth. I used the same amount of brown sugar & a heafty dash of cayenne pepper instead of chili sauce. In each bite I got the sweetness of the sugar finished with the spiciness of the cayenne. Chock full of flavor! The meat was fall-apart tender too. I cut it into bite sized pieces which I think contributed to the tenderness. Try this one for sure!



horrendous!! awful! blech! this isn't even a good start for a stew! i LOVE stew! i LOVE guinness! this ruined both of them! it came out way to thick. i gut the chili sauce to 1/2 cup and replaced with an extra half cup of guinness. the stew was still way too spicy. it was also way too sweet. both are things i enjoy in the right place.. they shouldn't be in stew. the few vegetables were lost in this slop. this did nothing for me.



This has too much sugar for our tastes. It can be cut way down. Also, after reading the reviews, I realize not everyone understands what chili sauce is. It isn't a hot condiment. It's usually made with tomatoes, onions, vinegar, and a few seasonings, but nothing hot, no hot pepper or cayenne, etc. Chili sauce isn't the kind that is often used in Thai cooking. It's a beefed up catsup. If you make this via the quick method, you will get a stew that isn't cooked properly. The veggies will be raw and the meat tough. Put this in a slow cooker on high for two or three hours, maybe more, then cut down for two or three more hours at low. You want the meat to fall apart.

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Amount Per Serving (12 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 20.5 g
  • 31%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 376 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Hearty Slow Cooked Beef Stew


next recipe:

Slow Cooker Beef Stew I