Beef and Beer Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 3 pounds of bottom round (or chuck) beef cut into 1-2 inch chunks, dried and seasoned all over with salt
16 oz. of good stout or porter
2 cups of beef broth
1 pint of Marinara Sauce or equivalent canned chopped tomatoes
2 large onions diced, 2 red bell peppers chopped, 1 tablespoon of minced garlic, 1 cup of frozen peas, 1 cup of frozen corn
1 cinnamon stick, 1 tablespoon brown sugar, ½ teaspoon dried thyme
2 tablespoons of flour
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Directions: |
Directions:Get a very large Dutch oven hot and add a couple tablespoons of canola oil. Add about half the meat. Do not overcrowd the pan or it will steam instead of sear. Sear both sides and remove to a big bowl. Continue with remaining meat this way. Add the vegetables and a couple of pinches of salt. Cook while stirring until softened completely. Move all the vegetables to one side and add another tablespoon of oil. Add the flour to the oil and cook for 1 minute. Stir the flour in and cook another minute. Add the beer and scrape the bottom of the pan. Let the beer cook down. Add the beef (and juices), corn, peas, broth, tomatoes, cinnamon, sugar, and thyme. Bring to a boil, put the lid on, and transfer to a 325 degree oven for 1 ½-2 hours, or until fork tender. Taste liquid and re season if necessary. Garnish with parsley. Serve in a bowl with buttered bread on the side or over buttered egg noodles. |
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