Beer stew

Yield: 6 Servings

Measure Ingredient
3 pounds Lean beef; in 1/2-inch cubes
1 tablespoon Shortening
3 larges Onions; chopped
2 tablespoons Butter or margarine
3 larges Carrots; diced
1 large Turnip; peeled, diced
3 larges Potatoes; diced coarse
1 cup Chopped celery; if desired
6 \N Peppercorns slightly bruised (up to)
1½ can Dark beer
\N \N Boquet garni wrapped in bag
\N \N Or tea ball--pinch thyme;
\N \N Sprig parsley; large bay leaf

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.


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

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