Beer-battered Beef Stew

photo(289)Other than red or white wine with dinner or champagne for a celebratory occasion, beer is my alcoholic beverage of choice.  I just can’t get myself to appreciate any hard liquor or those mixed cocktails of fruit juices and “top shelf” alcoholic drinks. I don’t even  like those jello shots that are passed around in bars during fundraising events.

I don’t prepare red meat dishes often, but when I do, I make sure that I come up with a recipe that eases my guilt feelings about eating red meat. Lo and behold, adding beer to my beef recipe accomplishes just that! In addition, I added some French onion soup ingredient to this recipe.  I couldn’t be more proud of how everything turned out.


1 lb beef shank, cut into 2-inch cubes

1/3 cup flour

2 tbsps soy sauce

1/3 cup beer

1 tbsp brown sugar

1/2 tsp parsley

1/2 tsp basil

1/2 tsp thyme

2 tbsps butter

Salt to taste

3 cups water

1 package (1.4 oz) French onion soup mix

1 cup button mushrooms, sliced


Coat beef slices in salt and flour.  In a large frying pan, heat butter.  Brown the beef slices then set aside. In the same pan used to brown the meat, add 3 cups water and the package of French onion soup mix. Bring to a boil.  Reduce heat and add beer, soy sauce, sugar, thyme, basil and parsley. Add in the beef pieces and let simmer for  about an hour.  Add the mushrooms and continue to let simmer for another 15 minutes. Remove from heat and serve warm with a side of steamed rice.


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