Beer and beef stew


4 lb beef roast, trimmed and cut into 1/2 inch cubes
1/2 C flour
2 ts salt
1 ts pepper
vegetable oil for browning meat
2 medium onions (yellow or sweet), chopped
2 (12 oz) bottles beer (Yuengling Black & Tan)
1 (12 oz) package egg noodles


  1. Mix flour, salt, and pepper in the Ziplock bag. Add cubed beef to bag, seal, and shake until the beef cubes are completely coated with flour.
  2. Heat 1 cm oil in a Dutch oven over medium-high heat. Brown coated beef cubes in hot oil in small batches, turning occasionally. Cook for approximately 2 minutes per batch. Drain with a slotted spoon and transfer to bowl while finishing remaining batches. Add more oil as necessary.
  3. When all the beef is browned, drain all but 2 Tb oil from the Dutch oven and add the onions to the remaining oil. Cook over medium-high heat until they are light brown and translucent–about 7-10 minutes.
  4. Deglaze the pot with the beer. Add the beef back to the beer and onion mixture. Add water to cover beef. Cover Dutch oven with lid and cook on low heat, stirring occasionally, for 3 hours. In last half hour of cooking, remove lid and prepare egg noodles according to package directions.

Serving suggestions

  • sour cream

Serve over egg noodles. Top with a spoonful of sour cream.