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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My husband and I love this rich stew. It tastes different from your traditional stew, having a more tangy, tomatoey flavor. I adapted it from a Marlboro cookbook recipe. The seasonings can be adjusted to fit your taste. Ingredients:
1 lb beef stew meat, cubed |
3 -4 slices bacon, each cut in several pieces |
1/2 cup onion, chopped |
4 carrots, peeled and chopped |
5 -6 potatoes, peeled and cut in large cubes |
1 (6 ounce) can tomato paste |
12 ounces beer, any can be used (i use miller lite, dark beer may be too rich) |
1 cup water |
2 tablespoons worcestershire sauce |
1/2 teaspoon nutmeg |
1/2 teaspoon marjoram |
salt and pepper |
Directions:
1. In a heavy nonstick sauce pot, brown bacon and onion over medium heat.
2. Add stew meat and cook until browned.
3. Add tomato paste, beer and water. Stir until well mixed.
4. Add seasonings and cover pot, simmering until meat is slightly tender (about 20 minutes).
5. Add potatoes and carrots. Cover and simmer until meat and vegetables are tender (about 30 minutes). You may need to add some more water, depending on the thickness of the broth you prefer.
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