Mom's Beef and Beer

Mom's Beef and Beer

28 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Recipe by  NORAJ1067

“Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
  2. Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
  3. Bring to a boil, then simmer over low heat for 1 1/2 hours.

Share It

Reviews (28)

Rate This Recipe
Megan Blumenthal

Megan Blumenthal

I absolutely adored this recipe. And, as most stews are, it was way better the following day. I added a lot of garlic powder, as I lacked dill. It gave it a lovely flavour. I also added a lot more salt. I also cooked this for about 2 hours, and the meat was incredibly tender. I added baby carrots, and wish I had added potatoes as well... next time I suppose! I liked this served in a bowl, without mashed potatoes. We had the taters, but we really didn't need them. I used a honey ale.



I made this yesterday for dinner and really enjoyed it. I did do some changes. I added extra garlic, more beer, less onions and extra salt and pepper. I made it in the morning and just warmed it up, served over mashed Yukon Gold potatoes with a big slab of French Bread. Delicious!!



This was pretty good, though a little heavy on the rosemary. I had just over 2 pounds of beef, so I proportioned everything to a 6 serving amount. Even though it takes awhile to cook, it's actually pretty easy. I cut up 2 top round steaks which had very little fat, subbed dried parsely and garlic powder, and added carrots for the last 45 minutes. We ate it with mashed potatoes. I used Black Butte Porter for the beer.

More Reviews

Similar Recipes

Mom's Italian Beef Barley Soup

Mom's Italian Beef Barley Soup

Beer Beef Stew II

Beer Beef Stew II

Diego's Special Beef Stew

Diego's Special Beef Stew

Mom's Hearty Beef Stew with Dumplings

Mom's Hearty Beef Stew with Dumplings

Mom's Portuguese Beef Stew

Mom's Portuguese Beef Stew

Belgium Beef Stew

Belgium Beef Stew


Amount Per Serving (4 total)

  • Calories
  • 671 cal
  • 34%
  • Fat
  • 40.4 g
  • 62%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 46.9 g
  • 94%
  • Cholesterol
  • 150 mg
  • 50%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Mom's Hearty Beef Stew with Dumplings


next recipe:

Beer Beef Stew II