3 tbsp vegetable oil
3 lb boneless chuck cut into
1 chunks for stew
6 cup sliced onions (1 1/2 lb)
1 salt to taste
1 pepper to taste
4 garlic cloves, minced
1 cup beef stock or bouillon
2 tbsp brown sugar
2 cup to 3 cup dark beer
1 (microbrew preferred)
1 large herb bouquet *
1 1/2 tbsp cornstarch - blended with
2 tbsp red wine vinegar
A Recipe for
Beef In Beer
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Hunger is the best sauce in the world. |
| Cervantes |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
This Recipe for Beef In Beer is one of thousands in the Recipes-to-go Drink Cookbook.
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
If you enjoy this Beef In Beer Recipe - you should enjoy the recipe collections you can find on the websites below:
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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 (Drink)
Food Tip |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Herb Tip |
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