Beef Beer Stew
Tangy and sweet. This is my favorite beef stew. Make sure you use a very large pan or stewpot. This makes a lot of food. You can make your own seasoning mix to save a bit more money, but I love the herb grinders.Preparation Steps:
Cut chuck roast into bite sized chunks. Peel and chop carrots and quarter potatoes.Level of Difficulty:
2 1/2 hoursIngredients:
3 - 5 LB. Chuck RoastServes:
Salt and Pepper
1 Tbsp Italien Herb mix. I used an Italien Herb Grinder, or you could use your own mix of rosemary, red pepper, onion powder, and parsley
4 or 5 yukon gold potatoes
1 large can stewed whole tomatoes
2 Bay Leaves
1 Tbsp red pepper flakes
1 bottle beer (I used Budwiser)
3 to 4 Tbsp minced garlic
3 Tbsp Brown Sugar
8 - 10 large servingsDirections:
1. Season some flour with salt and pepper. Heat about 2 TBSP oil in a large pan. While oil is heating, coat beef with flour mixture and shake off excess flour. Sear meat in large pan, browning both sides. You may need to add more oil.
2. Pour tomatoes with juice over meat, add beer and seasonings. Add carrots, potatoes, and garlic.
3. Cover with water, bring to a boil and reduce heat. Simmer for 2 hours. Add brown sugar, simmer for 5 minutes and taste. Adjust sugar and seasonings as desired. Simmer 5 more minutes.