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Beer Stew

This is another church cookbook recipe, submitted by Marty MacMillan. There is a typo in it, thank goodness she is still around to correct it, it had me confused. I think the name is a little misleading, it’s not a stew in the classic sense because there aren’t any vegetables in it. But let’s not mince words, it’s good!

1-1/2 to 2 lbs stew beef

1 pkg onion soup mix

1 12-oz bottle of beer

4 or 5 strips of bacon

1 cup water

1 tsp ground thyme

1/4 cup red wine vinegar

noodles or rice

Preheat oven to 300F. Fry bacon, remove, drain and chop into bits, but retain drippings in pan. Coat the meat with flour and fry in the drippings. Place in 2 quart casserole, sprinkle with bacon bits. Discard excess fat if there is any. In same pan, bring water to boil. Add onion soup mix and half the beer. Drink the other half. Pour over meat. Add thyme. Bake for 1 hour, uncovered. Add vinegar before serving. Serve over white rice or noodles.

Notes:

One mistake I made, I think, was using too much flour. It thickened up the drippings so much that I had to add some that I had stored in the fridge. That’s why I didn’t have any drippings to discard. And maybe using more beer would have helped with that thickness thing. I served it over noodles the first night but used rice with leftovers and liked it better.

Enjoy!

Robin

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