Beer Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 cups | |||||||||
| INGREDIENTS: | ||
| 1/4 cup all-purpose flour | 1 to 2 teaspoons salt | 1/2 teaspoon pepper |
| 2 pounds beef for stewing, cut into 1-inch pieces | 1/4 cup vegetable oil | 4 medium onions, sliced |
| 1 (12-ounce) can beer | 2 bay leaves | 1 clove garlic, crushed |
| 1 tablespoon soy sauce | 1 tablespoon steak sauce | 1 tablespoon Worcestershire sauce |
| 1/2 teaspoon dried whole thyme | 4 cups peeled, cubed potatoes | 1 (10-ounce) package frozen English peas |
| 1 | Combine flour, salt, and pepper; lightly dredge meat in flour mixture. Brown meat in hot oil in a Dutch oven. Add onion and next 7 ingredients, stirring well. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours. Add potato, and cook 20 minutes. Stir in peas, and cook 10 minutes or until vegetables are tender. Remove and discard bay leaves before serving. |