Beef Beer Stew - by LeAnn and Chef Charles Knight

Beef Beer Stew - by LeAnn and Chef Charles Knight

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We are excited to share with you LeAnn's mouthwatering recipe for BEEF BEER STEW. This delectable dish is made with a 3-pound beef rump roast cubed, a bottle of beer, thick bacon, red and yellow peppers, sweet onion, garlic, diced tomatoes with roasted garlic, beef stock, Dijon mustard, soy sauce, paprika, water, and cornstarch. The result is an excellent and tender stew that will surely tantalize your taste buds. Try our beef beer stew recipe today and enjoy a hearty and flavorful meal!

When beer is added to a marinade for beef, it can help tenderize the meat due to the enzymes and acids present in the beer. The enzymes break down the tough muscle fibers in the meat, making it more tender, while the acids help to further break down proteins. Additionally, the carbonation in beer can help penetrate the meat, allowing the flavors to infuse more effectively. So, next time you're marinating beef, consider adding some beer for a delicious and tender result!

Vacuum sealing is a highly effective method that can significantly enhance the marinating process for beef. By utilizing vacuum sealing technology, you can ensure that the marinade penetrates the meat more thoroughly, resulting in a more flavorful and tender end product. This technique not only saves time but also allows for better flavor retention and juiciness in the beef. Whether you are preparing a steak, roast, or any other beef dish, incorporating vacuum sealing into your marinating process can elevate the overall taste and texture of your meals.

PREPARATION: 1 hour – make 4 to 6 servings

EQUIPMENT: 2250ml large rectangular Ultra Vac, Ultra-Vac pump, steamer strainer, 5 or 6-quart stockpot, measuring cups, and spoons.


  • 3-pound beef rump roast cubed
  • 1 bottle of Peroni beer
  • 5 slices thick bacon cut into 1-inch squares.
  • 1 red pepper cut into 1-inch squares.
  • 1 yellow pepper cut into 1-inch squares.
  • 1 large, sweet onion sliced.
  • 7 cloves garlic minced.
  • 1 14-ounce can of diced tomatoes with roasted garlic.
  • 12 ounces beef stock
  • 3 tablespoons Dijon mustard
  • ¼ cup soy sauce
  • 1 teaspoon paprika
  • ¼ cup filtered or purified water
  • 2 tablespoons cornstarch
  • ¼ cup sour cream
  • Chopped green onions.


MARINATE THE MEAT: To marinate cubed beef with beer using an Ultra-Vac, follow these steps: Place the cubed beef in the Ultra-Vac and pour in the beer. Cover the container and lock the handles down. Use the pump to vacuum the air out until the orange nipple inverts. Pump two more times for a good seal. This process will open the pores of the meat, allowing the beer to permeate throughout the beef. Let it marinate for 30 minutes to an hour at room temperature or store it overnight in the refrigerator for more intense flavor infusion. Enjoy the tender and flavorful results of this marinating technique!

SEAR THE BEEF: Searing the beef is a crucial step in enhancing the flavor of your dish. To start, preheat the stockpot over medium heat to 275F for about 5 minutes. A useful tip is to sprinkle a few drops of water in the pan if the droplets dance across the surface of the pan, it's an indication that the pan is hot enough to sear the meat. This initial sear not only locks in the juices but also adds a beautiful, caramelized crust to the beef, elevating the overall taste of your dish.

Place the beef in the hot pan. Initially, the beef will stick to the pan, but as it sears, it will naturally release itself. Make sure to sear all sides evenly for a delicious crust. As the beef cooks, you may notice liquid from the marinade in the pan - continue cooking until this liquid evaporates to enhance the flavors. Remove the beef from the pan and set aside. NOTE: You will need to sear the beef in two batches.

SAUTÉ THE BACON: Place the bacon in a hot pan and sauté until crispy, which usually takes about 7 to 10 minutes. Once done, remove the bacon from the pan and set it aside.

SAUTÉ THE VEGETABLES: While you have the option to remove the excess bacon grease from the pan, keeping it in the pan can enhance the taste of your dish. Proceed by adding onions and peppers to the pan and sauté them until tender for about 5 to 7 minutes. To further enrich the flavors, add garlic and continue sauteing for an additional 5 minutes.

RETURN THE BEEF AND BACON TO THE PAN: To prepare a delicious Beef and Bacon Stew, start by adding the cooked beef and bacon to a pot. Then, incorporate the rest of the ingredients and mix everything well. Cover the pot, open the vent, and wait for the whistle to sound. Once you hear the whistle, close the vent, and reduce the heat to a low setting of 200F. Let the stew simmer for about 30 to 45 minutes or until the beef reaches the desired tenderness.

THICKEN THE SAUCE: One important cooking tip to keep in mind is thickening sauces using a cornstarch slurry. Just before serving your dish, prepare a mixture of purified or filtered water and cornstarch. Add this slurry to the pot, stir well, and allow it to cook for 5 to 10 minutes. This process will help the sauce thicken and reach the desired consistency, enhancing the overall flavor and texture of your dish.

SERVING: top with a dollop of sour cream and chopped green onions. Enjoy!