Sunday, April 9, 2017

Beef Stew with Beer


2 Tablespoons olive oil

1 cup onions, chopped

2 medium carrots, chopped

2 pounds beef, cut into 1 inch cubes

1 can or bottle of beer

2 cups beef broth

Salt and pepper to taste

4 medium potatoes, peeled and quartered

½ teaspoon thyme, dried

1 bay leaf


In a soup pot, add olive oil, onions, carrots and cook until

     translucent, about 5-7 minutes.

Stir in beef cubes and quickly brown on all sides.

Add beer, beef broth, salt, pepper, potatoes, thyme, bay leaf.

Bring to a boil, reduce heat and simmer slowly for 2 hours.

Beef should be tender.  Remove bay leaf.

If more liquid is needed, add beef broth.  Serves 6


Additions and Variations:


¼ teaspoon marjoram

Or ½ teaspoon basil


1 Tablespoon Worcestershire sauce.


1 pound of mushrooms


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