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Beery Beef Stew Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Stew meat||2 Pound, cubed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Pound, peeled and sliced|
|Garlic||1 Clove (5 gm), crushed|
|Beer||12 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Steak sauce||1 Tablespoon|
|Bay leaves||1⁄2 Teaspoon, crumbled|
|Dried thyme||1 Teaspoon|
|Potatoes||2 Pound, pared and quartered|
|Carrots||4 Medium, cut in chunks|
|Boiling water||1 Cup (16 tbs)|
Calories 838 Calories from Fat 421
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 10.4 g51.9%
Trans Fat 0 g
Cholesterol 119.4 mg
Sodium 680.4 mg28.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 7.7 g30.6%
Sugars 10.4 g
Protein 47 g93.8%
Vitamin A 141.8% Vitamin C 75.2%
Calcium 11.5% Iron 30.4%
*Based on a 2000 Calorie diet
In a large pot, heat 1/4 cup of the olive oil and saute' the onion and garlic until tender, about 5 minutes.
Remove onion from pot; add the remaining oil.
Heat and add the floured meat, browning it well on all sides.
Return the oniongarlic mixture along with the beer, the 3 sauces, and the herbs.
Mix well; bring mixture to a boil.
Reduce heat; cover and simmer for 1 hour and 30 minutes.
Add the pared, quartered potatoes to the stew with just enough boiling water to make enough juice for them to cook in.
After about 15 minutes, add the carrots.
In another 20 minutes or so, when potatoes are tender, you are ready to serve.
Sprinkle some parsley on top just before carrying the pot to the table.