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Beef and Beer Stew

Obviously, there was no need to ask our husbands twice if they were ready for dinner when they heard what was about to be served: two of their favorite things in one big, bubbling pot of veggie and beef goodness, all scented faintly with the earthy smell of hops.  Needless to say, said supper was eaten with gusto and second helpings were unquestioned!

 Beef and Beer Stew

1½ lbs. stewing beef, in chunks
2 tbs. all-purpose flour
2 tsp. olive oil
1 large red onion, coarsely chopped
3 stalks celery, coarsely chopped
4 carrots, peeled and coarsely chopped
12 oz. mushrooms, cut if large
2 potatoes, peeled and coarsely chopped
1 tbs. paprika
2 bottles light beer or lager
1 cup frozen peas
freshly chopped parsley, to serve

Heat the oven to 350°F.

Season the beef and toss in the flour. Heat the oil in a large oven-proof casserole and brown the meat on all sides in batches. Set aside when complete.

Add the onion, celery, carrot, and mushrooms to the pot and gently cook for 20 minutes to soften. Stir in the potatoes, paprika, a good grind of black pepper, and the reserved meat. Top off with the beer and add water, if necessary, so that the liquid almost covers the meat. Cover and cook for 1 hour 45 minutes, adding the peas the last 15 minutes. Check seasoning and serve sprinkled with parsley.

One Comment Post a comment
  1. Jinny #

    This stew is fabulous! The German in the family liked it so much that he ate some of the leftovers for breakfast! Really? Yes, really!

    November 15, 2016

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