Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds cubed beef stew meat salt and pepper to taste

  2. 1/2 cup all-purpose flour for coating

  3. 1 tablespoon vegetable oil

  4. 1 (12 fluid ounce) bottle beer

  5. 1 1/2 cups water

  6. 1 tablespoon crushed dried rosemary

  7. 1 pinch dried dill weed

  8. 2 medium onions, chopped

  9. 1 teaspoon minced garlic

  10. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  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. 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. Bring to a boil, then simmer over low heat for 1 1/2 hours.


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