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| Very good beef stew | |||||
| Ingredients: | |||||
| 2 lbs | stew beef | ||||
| flour | |||||
| 2 bottles | macabee or kosher dark beer | ||||
| 1 pressed | clove garlic | ||||
| 1 TBSP | oil | ||||
| 1/2 tsp | sugar | ||||
| 1/2 tsp | meat tenderizer | ||||
| 1/2 tsp | black pepper | ||||
| 1 small | onion | ||||
| potatoes | |||||
| carrots | |||||
| Directions: | |||||
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Dredge beef in flour (seasoned with tenderizer and pepper, if desired). Braze beef in Dutch oven or large pot. Remove beef and saute onion in oil. Return beef.
In a separate pan, bring beer and sugar to a quick boil and pour over beef. Add garlic, cover and simmer for 2 1/2 hours; add potatoes after 1 1/2 hour and carrots after 1 hour and 45 minutes. |
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