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    Beef Stew with Beer


    Source of Recipe


    Stacie Lietz - Greenville

    List of Ingredients




    2 lbs. lean beef, cubed
    salt and pepper
    1/4 c. flour
    4 T. oil, divided
    1 onion, chopped
    3 cloves garlic, crushed
    2 c. baby carrots
    4 stalks celery, diced
    2 c. beef broth
    12 oz. beer
    1 c. water
    6 baby red potatoes, cut in quarters
    1 1/2 c. frozen peas
    Chopped flat leaf parsley

    Recipe



    Preheat oven to 325 degrees. Season the beef well. Dredge beef in flour. Heat 2 T. oil in large ovenproof pan. Brown beef in oil. Remove beef from pan. Add remaining oil, onion, garlic, carrots and celery. Season with more salt and pepper. Cook a few minutes in pan until onion gets a little soft. Add beef broth, water and beer. Bring to a boil. Add beef. Cover with foil and bake for 2 hours. Add potatoes and peas and bake for another 30 - 40 minutes until potatoes are soft. Garnish with parsley.

    Note: if you want to make a thicker gravy, whisk 3 T. flour and 3/4 c. cold water together. Add to stew, bring to a boil on the stove until it thickens.

 

 

 


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