• Ingredients: 12
  • Serves: 8
  • Prep: 1 hour
  • Bake: 3 hours

Irene’s beer stew with accompaniment: cooked potatoes, rice, or noodles. To make this irene’s beer stew for 8 persons you will need 1 hour for preaparation and 3 hours for baking.


  • Accompaniment: cooked potatoes, rice, or noodles

For meringues

For cream

  • 2 cups heavy cream
  • 1 tbsp. sifted confectioners’ sugar
  • 1/2 tsp. pure vanilla extract or seeds from 1 vanilla pod

To serve

  • 1 pint seasonal berries such as strawberries, raspberries, or blueberries
  • Additional whipped cream for garnish

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


  1. Step 1 Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes.

    For this step you will need

  2. Step 2 Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.

    For this step you will need

  3. Step 3 Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer.
  4. Step 4 Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.

    For this step you will need