BEER BEEF STEW

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Ingredients (4)

  • 3 lbs chuck beef - cut into 2 inch cubes - browned in olive oil and floured.
  • cut up carrots (3 inches), celery (3 inches), Potatoes (chunks) onions (browned chunks)
  • one bay leaf, 1 tablespoonful parsley, 1 teaspoonful chervil, pinch rosemary, pinch basil.
  • one bottle great tasting beer

Summary

ADAPTED FROM A BELGIAN RECIPEALSO USING BEER TO FLAVOR AND STRENGTHEN THE GRAVY (and also to enrichen the gravy)/

Instructions

  1. 1in a fry pan, heat olive oil til shimmering. Brown meat – add flour (also brown).
    Dump into bottom of crock pot. add all veggies. add bay leaf and beer.
    turn crock pot on low – cover – leave for four hours.
  2. 2Sample thin gravy – add salt if needed and pepper if desired. leave lid off – for next two hours. Stir in parsley, chervil, basil, rosemary.
  3. 3to thicken gravy, add 1 tablespoonful flour in bottom of large jar. add cold water to jar – put lid on jar. shake flour water mixture like crazy. add to hot stew in crock pot and stir. give it about 1/2 hour to thicken.
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