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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Steak and Ale Beef Stew Recipe

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This recipe for Steak and Ale Beef Stew is from Yannacoulias Family & Friends Cookbook, 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:  
2 lbs stewing beef, in chunks
2 beef bouillon cubes
2 cans ale
2 large onion -chopped
2 cl of garlic -diced
10 mushroom -quartered
3 carrots -diced.
2 large potatoes
4 sprigs of thyme
6 sprigs parsley -fine chop
1 tbsp tomato paste
2 tbsp HP sauce (or Worcestershire)
salt and pepper to taste
Directions:
Directions:
1. Season beef with salt and pepper and dust with flour. In a oil lined Dutch oven, brown beef chunks in batches to avoid crowding. Set aside.
2. In same pot, brown mushrooms, and onions. Add carrots garlic and tomato paste and cook another 2 min. Add in ale and scrape fond from bottom of pot (those brown bits).
3. Cover with 6 c of water, add potatoes and thyme. Bring to a boil.
4. Add beef, drippings and HP sauce. Adjust water to ensure the stew is covered.
5. Lower hear and simmer covered for 45 min - 1 hour. Remove thyme stems and serve with large slices of buttered bread.
Pot pie for leftovers: Place stew in pie plates and cover with pie crust and bake as directed for pastry.
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Eloise: I make this often in the winter - was great to put on when I was working. It could also be done in a crockpot for 8 hours or in the oven at 275º F for 4 hours.

 

 

 

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