Beef And Shiner Bock Stew Recipes

Steps:

• Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
• Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
• Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
• Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• In a large Dutch oven brown stew Meat with Evoo And Salt & Pepper.
• Deglaze the pan with Beef stock & Shiner bock beer.
• Add 1 quart of water, cover and braise for 2 hours.
• Add All Tomato products, spices, hot sauce, Worcestershire, brown sugar & Veg.
• Simmer for 1 hour.
• Brown coarse Chili meat with Salt, Pepper, Onion & Garlic powders listed above. Add to pot and simmer for 1 more hour.
• Mix Masa with 1 cup cold water to make slurry. Stir in and simmer for another 30 minutes to cook off corn flour flavor.
• Turn off heat let rest for 15 to 20 minutes . Do a final taste. Season accordingly. Serve in big bowls and garnish With Colby Jack cheese and green onion. Saltine Crackers too! Enjoy ;-)

Steps:

• 1. Preheat oven to 300 degrees. Lightly coat a 3-quart casserole dish with nonstick cooking spray. Set aside. In a large bowl toss all the beef cubes with 1 tbsp. of the oil. 2. Combine the flour, salt, pepper and chile powder in another bowl. Toss the meat, in batches, into the seasoned flour. 3. Heat the remaining 2 tbsp. of oil in a large skiller over medium-high heat. Brown the meat in batches, turning to brown on all sides. Don't crowd the meat because it will not brown and produce the caramelzed juices. 4. When meat is done, add onions and cook, stirring, for 5 minutes. Add garlic and the tomato paste, stirring constantly. Add the beef stock, beer, and carrots, scraping the bottomg og the pan to get up all the brown bits. 5. Transfer to stew the casserole dish, cover and bake for 2 hours, or until meat is tender. 6. Season meat with salt and pepper to taste.