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Bruce's Beef Stew
by Deanna Trusty
serves: 6
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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:
  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.
Categories:
 
  • Fall/Winter
  • Main Dishes
  • Soups


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