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 parsleyRecipe
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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