Beef Stew

Beef Stew

Beef Stew

As we are firmly in the fall season and headed towards winter it seems the perfect time to start once again with my soup postings. This stew is hearty, rich, but not particularly heavy. I love to make it with a side of mashed potatoes (even though it has potatoes already in it) or buttermilk biscuits to sop up the sauce. It’s ever so slightly spicy with the added dried peppers so if you’re cooking for picky palates, leave those out and serve with hot sauce.

 

Serves 4-6

Reheats Yes

Freeze Yes

Kid Friendly Tasks Pealing Onions

Ingredients

  • 1 lb stew beef cut into one inch chunks
  •  2 tbsp vegetable oil
  •  1 c chopped onion
  •  2 cloves garlic, diced
  •  1 c mushrooms, sliced
  •  1 ½ tbsp flour
  •  ½ tsp thyme
  •  2 pieces whole hot chili pepper
  •  1 bottle Guinness beer
  •  2 tsp Worcester sauce
  •  1 bay leaf
  •  2 c chopped carrots
  •  2 c chopped potatoes
  •  1 c chopped celery
  •  2 tbsp chopped parsley
  •  1 tbsp sugar
  •  1 tsp paprika
  •  Salt and pepper to taste

 

Directions

  1. Heat oil in a large, deep pot. Add beef and brown well on all sides. Add onion, mushrooms and garlic and continue to cook until onions are brown.
  2. Add flour to beef stirring to make a roux. Slowly add Guinness, stirring constantly. Add chili, thyme, sugar, paprika, bay and Worcester. Stir everything well. Add carrots, parsley, celery and potatoes.
  3. Place in 325 degree oven and cook two hours or until beef is tender.

Beef Stew

Beef Stew

 

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