Beer stew

6 Servings

Ingredients

QuantityIngredient
3poundsLean beef; in 1/2-inch cubes
1tablespoonShortening
3largesOnions; chopped
2tablespoonsButter or margarine
3largesCarrots; diced
1largeTurnip; peeled, diced
3largesPotatoes; diced coarse
1cupChopped celery; if desired
6Peppercorns slightly bruised (up to)
canDark beer
Boquet garni wrapped in bag
Or tea ball--pinch thyme;
Sprig parsley; large bay leaf

Directions

Prebrown flour dredged cubes of beef in hot vegetable oil. At same time, brown onion slowly in butter. Add carrots, turnips, potatoes & celery to brown slightly. Mix all ingredients together plus enough water to cover.

Bring to a slow simmer, cover & cook slowly for about 2 hours or until meat & vegetables are tender. Add liquid if needed, correct seasonings, and thicken stock with flour if necessary. Serves 6-7.

MRS R.R. (MARTI) KYLE

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .