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Beer Beef Stew Recipe

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This recipe for Beer Beef Stew, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Erps
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2lb chuck roast cut into 1" to 2" pieces, 1 bottle of beer, 2-3 cups beef stock, 3-4 medium potatoes chopped, 3 carrots chopped, 1 large onion chopped, 3 parsnips chopped, 1 cup frozen peas thawed, 1/2 cup flour, salt, and pepper.

Directions:
Directions:
Heat a dutch oven or stock pot over med heat. Salt and pepper the meat and dust in flour. Add olive oil to pan to coat bottom and add one layer of stew meat to the pan and brown on all sides. You may need to brown the meat in a couple of batches, do not crowd the meat while browning. Remove meat from pan and add half of the onion and garlic and saute for 5 minutes. Add 8oz of your favorite beer (the cook can drink the rest of the bottle) and deglaze the pan scrapping up all the brown bits. Add all meat back to the pan and enough beef stock to cover the meat by at least 1". Simmer over low heat for 1-1/2 to 2 hours. Add potatoes, carrot, remaining onion, and parsnips. Add more beef stock if needed to cover. Cover pot and cook another 30 minutes, add frozen peas and cook another 10 minutes.

Personal Notes:
Personal Notes:
The beer gives the gravy a silky rich flavor and texture. Add or substitute any veggies you like.

 

 

 

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