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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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When the cool winds of autumn/winter begin to blow, this stew will add a warmth, and wonderful bouquet to Your kitchen and home.I serve homemade biscuits to accompany this hearty, delicious, stew. Works well in a crockpot also. You will not be dissappointed with this one. Ingredients:
2 lbs beef stew meat |
1/4 cup flour |
2 teaspoons garlic salt |
1 teaspoon black pepper (fresh ground is best) |
1/2 cup oil |
2 large onions, sliced |
2 (12 ounce) cans light beer |
1 tablespoon soy sauce |
1 tablespoon steak sauce (any) |
1 tablespoon worcestershire sauce |
6 -8 potatoes (peeled, cooked, and quartered) |
1 lb baby carrots, cooked |
1 1/2 cups frozen peas, cooked |
2 tablespoons dried parsley flakes |
1 teaspoon dried dried thyme |
Directions:
1. Mix flour,garlic salt, and pepper in a large bowl.
2. Coat stew meat in bowl of flour mixture, tossing to coat, set aside.
3. Heat 1/4 oil in a 6 quart stockpot or roasting pan.
4. Saute onion in that pan 8-10 minutes.
5. Remove onion from pan, set aside.
6. Add remaining 1/4 cup oil to the same pan.
7. Add beef chunks, browning on all sides.
8. Return onion to pan.
9. Add beer,soy sauce,steak sauce,worcestershire sauce,and thyme.
10. Add potatoes,peas, carrots, and parsley.
11. Simmer, covered, for 60 minutes,or until meat is tender.
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