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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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There is nothing like the smell of beef stew cooking away on a fall/winter day...or anything like a big bowl of beef stew, hunk of garlic bread and an ice cold beer....alas...shock top beef stew was born... Ingredients:
3 -4 cups white potatoes, cubed |
1 bunch celery, rough chopped |
6 medium carrots, rough chopped |
1 large onion, rough chopped |
2 lbs stew meat |
1 1/2 cups flour |
1 1/2 tablespoons garlic salt |
1 tablespoon pepper |
1 tablespoon parsley |
4 -8 tablespoons bacon grease or 4 -8 tablespoons olive oil |
3 -5 garlic cloves, minced |
2/3 cup orange juice |
1 1/2 bottles of belgian white beer (i use shock top) |
Directions:
1. Combine all flour and seasoning then roll beef in it to coat, melt down your grease in a skillet then sear the beef just until brown on the outside, do in small batches so not to bring the grease temp down too much. NO OVERCROWDING, set aside.
2. Add garlic into bacon grease, and saute.
3. Add to grease/bacon mixture 1 1/2 bottles of shock top beer and the OJ (drink the other half ;)).
4. Place all your veggies in the crock pot, then your meat, then pour your grease/garlic/beer mixture over it.
5. Cook on Low 6-8 hours make sure to taste test before serving, i had to add a little more salt and pepper at the end - just depends :).
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