Braised Stew Beef in Beer Gravy.

1 day ago

I just did THIS one on Sunday;

Braised Stew Beef in Beer Gravy;


Ingredients;

1 to 1-1/2 lbs. stew beef in medium size cubes

2 Tablespoons oil.

1/2 cup each sliced;

Onions, Green pepper, Celery, 4 or 5 cloves gtarlic (Carrots optional).

2-1/2 cups water.

1 cup of your favorite beer

1/2 teaspoon each;

Salt, Seasoned Salt, Celery Salt, Garlic powder, Onion powder, Sylvia's Seasoning & Ground Black Pepper.

2 Tablespoons flour.

1/2 cup cold water.

1 teaspoon Gravy Master or Kitchen Bouquet.


Directions;

Heat oil in 5-qt Dutch Oven over medium high heat (Oval Dutch Oven preferred).

Add beef cubes. Make sure that they are well spaced apart so that there is no steaming, as they must brown on all sides.

Stir often to prevent overbrowning or burning. Add veggies & garlic cloves. Stir together and cook for about 6 minutes more. Add water, beer and seasonings. Bring liquid to a rolling boil.

Reduce heat to low, cover and let simmer for about 2-1/2 hours or until meat is tender. In small bowl, combine water, flour & brown sauce. Mix thoroughly until lump-free. Add to meat / liquid mixture in pot. Stir until blended and liquid thickens. Cook for about five minutes more to let floury taste disappear.

Adjust seasonings if desired or needed. Serves about 6 to 8.

Enjoy!

If desired, short ribs, a large steak cut into medium size cubes, or a whole pot roast can be used in place of the stew beef.

seems similar to my family's stew. except we drink that booze, then we'll substitute stock.

Here's a pic of it. Half eaten though.

This sounds delicious to me, Shermie!

I'm a beer-drinker, and I like a splash of beer in liquids when braising some meats.

I particularly love the idea of using this recipe with short ribs!

Lee

So am I.

I like to drink beer a lot!

And this was the very first time, believe it or not, that I've used beer in cooking. It gave a flavor and taste like no other, and made the gravy taste exceptionally good!!

A different flavor & taste in the background!

Short ribs can be used, yes, but the shortcoming with using them is that they are very fatty, so you'll probably end up with a considerable amount of fat on the surface of the gravy, whereas stew beef has very little or no fat.

Here's a pic of the beef stew in gravy that I made the other day.

I'm about ready for a good beef stew!

Looks delicious, Sherm!

Lee

QSis said:

I'm about ready for a good beef stew!

Looks delicious, Sherm!

Lee

Click to expand...

Thanks, Qsis!
Tasted good also!! It was all gone the next day!