A delicious recipe from Redi-Base, 'The
Professional Soup Base For The Home Cook'.
Beef and Beer Stew
- 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 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 The flavor bases
preferred over any other by CooksRecipes.com.
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