Monday, March 28, 2011

Robert's Beer Beef Stew

This recipe is from my Canadian friend Robert…

1. Coat approximately 2 pounds of lean stewing beef, cut into 1" cubes with flour, (about 1/2 cup) seasoned with 2 teaspoons of salt and 1/2 teaspoon of pepper.

2. In a frypan, heat thoroughly 1/4 cup vegetable oil. Add floured meat and cook over medium heat until evenly browned.

3. Add 2 onions, coarsely diced and 1 clove of garlic, finely chopped.
Combine with meat and cook over low to medium heat until onions are transparent.

3. Add 12 ounces of beer (2 cans), Canadian beer is the best to use. 1 Supercan of beer with 1 can of beef broth or consomme is good too). Stir.

4. Add 1 tablespoon of soy sauce, 1 tablespoon of HP sauce (or steak sauce), 1 tablespoon of Worcestershire sauce, 1 teaspoon of ketchup, 2 bay leaves and 1/2 teaspoon of thyme. Stir.

Bring to boil and simmer for 1+1/2 hours or until meat is almost tender.
Then add 3 potatoes, peeled and quartered, 3 carrots, peeled and sliced, (I sometimes add a rutabaga, but it needs to be added 20 minutes before potatoes and carrots).
Simmer for an additional 1/2 hour.

Add 1 10 ounce package of frozen peas, (or fresh ones if you like).
Bring to boil and simmer for 15 minutes or until meat and vegetables are tender. Remove bay leaves.
Makes 5 or 6 servings. I make mine in a Dutch oven roasting pan, eliminating the frypan.
Enjoy! ….. Serve with a salad and some crusty buns ….. delicious!

No comments:

Post a Comment