Photo of Skillet beef and beer stew by WW

Skillet beef and beer stew

Total Time
1 hr
20 min
40 min
Full of tender chunks of beef, hearty potatoes and sweet peppers and carrots, this one-pot meal can be prepared in just one hour. Rich with familiar flavors, this stew is super family-friends and requires only 20 minutes of active prep time. The beer adds a compelling bittersweet flavor that layers beautifully with the creaminess of the evaporated milk and rich beef broth. Once the beer is added to the stew the alcohol will evaporate out of the dish. If you like a smoky taste, use smoked paprika in place of the traditional paprika called for. Double the recipe and freeze for too-busy-to-cook days. Keep leftovers in the refrigerator for up to a week or freeze for up to a month.


Olive oil cooking spray

4 spray(s)

Uncooked lean beef round

12 oz, roast, cut into cubes


1 medium, chopped

Bell pepper

1 item(s), medium, chopped


2 clove(s), minced (or 1 tsp jarred minced garlic)

Uncooked potato

2 medium, peeled and diced

Baby carrots

24 medium, about 1/2 lb

Fat free beef broth

1 cup(s)

Light beer

8 fl oz

Fat free evaporated milk

¼ cup(s)


2 Tbsp


1 tsp


  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
  2. Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
  3. Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Yields about 1 1/2 cups per serving.