Bob Ws Daring Beer Stew Recipes

Steps:

• In a large papper bag add flour,salt & pepper,and Mrs dash. Add chunks of meet.Shake to coat... In a large cast iron skillet fry bacon till all most chrisp. Remove,drain on a papper towl and cut into chunks...
• Into the bacon drippings add meat. Brown on all sides...Now add seasonings,beer,wine.. Partially cover and simmer for abought 1 1/2 hours..
• Uncover. Remove bay leaf. Add carrots,onion,and potatoes..Partially cover and simmer for abought 1 1/2 hours. You may need add a little more beer or wine... Serve over egg noodles.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Steps:

• Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
• Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
• In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
• Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.

Steps:

• In a large Dutch oven cook bacon till crisp. Put flour salt and pepper and dried thyme in a pepper bag. add cubed meat. Shake till meat is covered. Remove cooked bacon from Dutch oven and drain on papper towel Brown beef in bacon grease on all sides.
• Once meat has been browned. Add beer, wine, tomato paste, parsley, onion, bay leaf and what is left in the bag of flour mix.. Bring to a boil. then reduce heat and simmer for 1 1/2 hours, partially covered.
• Remove bay leaf. Then add potatoes, garlic, and carrots. At this point I add 1 teaspoon of hot sauce, you can leave it out. I like my stew with a bite. Partially cover and simmer for one hour more. Serve over cooked egg noodles