Beer stew
6 Servings
Ingredients
| Quantity | 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 | Peppercorns slightly bruised (up to) | |
| 1½ | can | Dark 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, .
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