Beef and Beer Stew
A stout beef stew that will satisfy the heartiest appetite.
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 base or bouillon granules
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 beef base or bouillon granules. 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.