Alberta Red-Eye Stew
A hearty Alberta Red-Eye Stew featuring tender beef, savory tomato and beer flavors, complemented by vegetables and aromatic herbs, perfect for comforting family meals.
Ingredients
- 1 1/2 lb. stewing beef ⓘ
- 1/4 c. all-purpose flour ⓘ
- 2 tsp. salt ⓘ
- pepper to taste ⓘ
- 1/4 c. salad oil ⓘ
- 2 lb. onions, peeled ⓘ
- 1 clove garlic, minced ⓘ
- 12 oz. flat beer ⓘ
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 Tbsp. steak sauce ⓘ
- 1/2 tsp. thyme ⓘ
- 2 bay leaves ⓘ
- 2-3 c. tomato juice ⓘ
- 2 potatoes, peeled and cubed ⓘ
- 2 carrots, peeled and cubed ⓘ
- 1 cup frozen peas ⓘ
Instructions
- Dredge the beef with a mixture of flour, salt, and pepper.
- Brown the beef in hot salad oil.
- Add onions and garlic; cook until onions are transparent.
- Pour in the beer, then add soy sauce, Worcestershire sauce, steak sauce, thyme, and bay leaves.
- Bring to a boil; cover and reduce heat to simmer for 1 hour.
- Add tomato juice; simmer for an additional 30 minutes.
- Add potatoes, carrots, and peas; simmer for 10 minutes or until vegetables are tender.
- Remove bay leaves before serving.
Tips & Substitutions
For extra flavor, consider marinating the beef in the beer and soy sauce mixture for a few hours before cooking. If you're out of flat beer, a dark broth or even a non-alcoholic beer can work as a substitute. For a thicker stew, add a cornstarch slurry towards the end of cooking. You can also use leftover beef from other dishes, such as beef recipes, to save time.
Serving Suggestions
Serve Alberta Red-Eye Stew with crusty bread or over a bed of rice for a hearty meal. It pairs beautifully with a fresh green salad or roasted vegetables, and a side of pickled cucumbers can add a nice crunch. This stew can also be a great filling for a savory pie, making it versatile for leftovers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew on the stovetop over low heat, stirring occasionally, until heated through. You can also use a microwave, but be sure to cover it to avoid splatters. The flavors will continue to develop as it sits.
Nutrition & Diet Analysis (per serving)
Each serving of Alberta Red-Eye Stew contains roughly 1521 calories, with 30g protein, 251g carbohydrates, and 46g fat. It is an excellent source of vitamin A (194% of the Daily Value), vitamin C (149% of the Daily Value), and potassium (104% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute the stewing beef with other cuts like chuck roast or even pork. Just be sure to adjust the cooking time accordingly, as different meats may require different simmering times to become tender.
Is it possible to make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors meld beautifully.
What can I do if the stew is too thick?
If your stew turns out thicker than you'd like, simply add a bit more tomato juice or broth to reach your desired consistency. Stir well and let it simmer for a few more minutes to incorporate the added liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).