3 tbsp Vegetable oil
3 lb Boneless chuck cut into
Chunks for stew
6 cup Sliced onions (1 1/2 lb)
Salt to taste
Pepper to taste
4 Garlic cloves, minced
1 cup Beef stock or bouillon
2 tbsp Brown sugar
2 cup To 3 cup dark beer
(microbrew preferred)
1 large Herb bouquet *
1 1/2 tbsp Cornstarch - blended with
2 tbsp Red wine vinegar
A Recipe for
Beef In Beer
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This Recipe for Beef In Beer is one of thousands in the Recipes-to-go Beef Cookbook.
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
If you enjoy this Beef In Beer Recipe - you should enjoy the recipe collections you can find on the websites below:
He who lives by the sword eats with bloody hands. |
| Anonymous |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This is a recipe for Beef In Beer from the recipe cookbook of Recipes-to-go (Beef)
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Food Tip |
Food Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Herb bouquet is 6 parsley springs, one bay leave and 1/2 teaspoon
dried thyme tied in a cheesecloth.
Preheat oven to 325. Add oil to heavy skillet and heat until almost
smoking. Brown meat quickly in batches, do not crown the pan. Set
meat aside.
Reduce heat to medium, add onions (add more oil if necessary)and brown
onions lightly for 10 minutes, stirring frequently. Remove from pan
and set aside. Season with salt and pepper and then stir in garlic.
Arrange half of the browned meat in dutch oven and season lightly
with salt and pepper. Spread half of the onions over the beef.
Repeat with the rest of the beef and onions.
Heat the stock in the skillet scrapping up any browned bits stuck to
the bottom. Stir in the brown sugar and pour over the beef/onion
mixture. Add enough beer so the meat is barely covered. Bury the herb
bouquet in the center of the meat chunks. Bring the mixture to a
simmer on top of the stove, cover and place in lower third of the
preheated 325 degree oven. Cook at slow simmer for 2 1/2 hours.
Remove herb bouquet. Drain liquid into a saucepan and skim off fat.
Blend cornstarch mixture into the cooking liquid and simmer for 3 to
4 minutes. Taste and correct seasoning. There should be about 2 cups
of sauce. Pour sauce back over the meat.
When ready to serve, cover the casserole and simmer for 4 to 5 minutes
until meat is heated through.
Serve with new potatoes or noodles garnished with parsley.
Washington Post 2/7/96
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Date:
Serves: 6
Beef In Beer Recipe brought to you by Recipes To-Go