Beer Irish Stew Beef or Lamb
Beef Stew Meat 3 to 5
pounds
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Oil
enough to sear the stew meat
Flour
¾ cup, dust the meat with the flour
Onion
1 large onion, diced
Garlic 9
cloves, minced
Beef Broth
6 cups
Dark Beer
1 Irish Beer, your choice
Salt and Pepper to taste
Bay Leaves
3 each
Beef Bouillons Cube 3
each
Onion and Garlic Powder 2 tsp each
Thyme
dried, 2 tsp
Rosemary
dried 2 tsp
Parsley
dried 1 TBSP
Worcestershire Sauce 1
TBSP
Tomatoes Paste
½ of a small can
Potatoes
4 each, peeled and diced
Carrots Hearts 1 ½
cups
Peas
Green peas frozen 1 ½ cups
Bacon
1 pound cooked crisp
Directions:
Dust the stew meat with salt, pepper,
onion and garlic powders. Then mix the
flour with the stew meat. Heat the oil
in the bottom of the pan and sear meat until it is browned. You can dry the meat before you add the
spices and flour to help make it browns better. Remove the meat and set aside. Now Brown the onions and garlic and cook
them until they brown. Now add the
meat and bouillon back into the pan.
Now add the beef broth, stir, and add the spices, bay leaves, salt and
pepper, Worcestershire sauce, tomatoes
paste, stir. Then add the beer
and all the vegetables. Brown the
bacon to crisp and mix into the stew.
Cook for about 2 and a half hours on the cook top or in the oven at
350 degrees. Cook until the meat is
tender with a fork..
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