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Best Beef Stew with Stout Beer Recipe

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This recipe for Best Beef Stew with Stout Beer is from Cooking tribute to Sandra Lee Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pound of Yukon gold potatoes cubed
1 pound of course chopped carrots
1 pound parsnips course chopped
1 rib of celery
1 onion
2 pounds of stewing beef
4 strips thick bacon
3/4 cup of beef broth
12 ounces of stout beer
1 cup of peas
1/3 cup of flour
*Add water too

2 bay leaves
1 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon worchestershire sauce
Directions:
Directions:
1. Place potatoes, carrots, parsnips, celery, onion in slow cooker.
2. Add bay leaves, salt and pepper, thyme and top with bacon and beef.
3. Whisk beer, broth, 1/2 cup water & worchestshire sauce with some Beef Boverill and pour over beef.
4. Cook till tender (6 hours plus).
5. Thicken stew with corn starch and water.
Personal Notes:
Personal Notes:
Randy picked up this recipe in a magazine on the Ferry. Tastes fine.

 

 

 

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