Beer Braised Beef Stew

Rainy days alway makes me crave for stews. I like my stew rich, thick and hearty, a meal in itself. Some like stew with bread but for me, a bowl of piping hot rice, topped with fork-tender meat with lots of vegetables and sauce is – Perfection.

1kg beef shanks
3 tablespoons olive oil
1 cup flour
Salt and black pepper
2 cups onions, medium diced
1 cup celery stalks, medium diced
1 cup carrots,medium diced
2 tablespoons garlic, chopped
3 bay leaves
2 tablespoons fresh thyme, chopped
1 bottle (330ml) dark beer (ie.Cerveza Negra)
2 quarts soup stock
1/4 cup parsley


  • Season flour with salt and pepper. Dredge the shanks with seasoned flour. Set aside.
  • In a large stock pot or braising pot, add the olive oil.
  • Brown shanks on all sides and set aside.
  • Add the onions to the pot and saute for 2 minutes. Season with salt and pepper.
  • Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper
  • Stir in garlic, bay leaf and thyme. Cook for 1 minute.
  • Deglaze pan with beer. Add soup stock. Bring to boil and reduce to simmer.
  • Add beef and simmer for 2 hours or until beef falls off the bone and sauce is thick.
  • Season with salt and pepper if needed.

One Response to “Beer Braised Beef Stew”

  1. recipes for stews…

    […]Beer Braised Beef Stew « The Winged Palate[…]…

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