Nov 6, 2010

Easy Entertaining with Beer Stew

After a long Indian Summer, it's finally beginning to feel like Fall...

This time of year, my favorite way to entertain is to make up a big pot of Beer Stew (My husband is a hunter, so I use venison, but it works just a well with beef.)  It's the perfect fall dish - delicious, hearty, and it fills our little house with the most heavenly, homey aroma all day.   I throw a pot in the oven around 3, have guests arrive at 6, and serve it up buffet style around 7.  It's an easy way to have a cozy, indoor day....
Beer Stew
This yummy recipe was given to me by a dear friend, Tracy Kraft Akram

3 lbs cubed chuck or venison                 1 1/2 cup beef stock
3 cups chopped onions                          1 1/2 cup beer
2 cloves of garlic, smashed                     3 Tbsp brown sugar
3/4 cup butter                                        4-5 carrotts
1/2 cup flour                                          3-4 potatos
handful chopped parsley                        2 bay leaves
1 1/2 teaspoon thyme (fresh is best)       Salt & Pepper to taste

Preheat oven to 300degrees while you chop up all ingredients.  Brown the meat in a dutch oven over medium heat on the stove top.  Stir in onions and cook until tender.  Then add all remaining ingredients, put pot into oven and cook for about 4 hours, stirring occasionally.  Serve over cooked egg noodles or with big hunks of  crusty bread. (Tracy likes it best with biscuits.)

Stew Photo from Chez Jacques Jacques Pepin

No comments:

Post a Comment

Thanks for dropping in! I look forward to hearing from you ~ Kitty