Beef and Beer Stew
A delicious recipe from Redi-Base, 'The Professional Soup Base For The Home Cook'.
4 pounds boneless stewing beef, cut into cubes
1 large onion, chopped
1/4 cup butter or margarine
2 cups sliced carrots
2 cups diced celery
1/8 teaspoon lemon juice
1 bay leaf
1 cup mushrooms, sliced
1 green pepper, cored, seeded and chopped
2 teaspoons Beef Redi-Base
1 (12-ounce) bottle beer
4 medium potatoes, peeled and diced
1/3 cup all-purpose flour
1/2 cup water
Salt and ground black pepper to taste
- Lightly brown beef and onion in butter in stew pot. Add carrots, celery, lemon juice, bay leaf, mushrooms, green pepper, and Redi-Base. Pour in beer. Cover and simmer over low heat until meat is tender, about 1 1/2 hours. (Add water, if necessary, to replace any liquid that has evaporated.)
- Add potatoes during last 45 minutes of cooking.
- Place meat and vegetables on heated platter.
- Strain liquid remaining in pan. Blend flour and water to smooth paste. Stir into liquid and cook until thickened. Pour sauce over meat and vegetables.
Makes 6 to 8 servings.
Recipe used with permission by the Redi-Base Soup & Sauce Company; www.redibase.com.