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
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Beef In Beer is one of thousands in the Recipes-to-go Beef Cookbook.
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
If you enjoy this Beef In Beer Recipe - you should enjoy the recipe collections you can find on the websites below:
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This is a recipe for Beef In Beer from the recipe cookbook of Recipes-to-go (Beef)
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Hunger is the best sauce in the world. |
| Cervantes |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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