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Beef Stew

southern.chef's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boneless beef chuck 2 Pound, cut into 1 inch cube
  Onions 2 Medium, sliced
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Canned beer 12 Ounce
  Soy sauce 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Steak sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Bay leaves 2
  Dried thyme 1⁄2 Teaspoon
  Potatoes 4 Medium, peeled, quartered
  Frozen peas 10 Ounce
  Chopped parsley 2 Tablespoon
Directions

Combine flour, salt, and pepper, dredge beef in flour mixture.
Cook beef and onion in hot oil in wok over medium-high heat until beef is brown.
Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme, cover, reduce heat, and simmer 1 1/2 hours.
Stir in potatoes, cover and simmer over low heat 20 minutes or until potatoes are tender.
Add peas, cook an additional 5 to 8 minutes.
Remove bay leaves.
Garnish each serving with chopped parsley.

Recipe Summary

Cuisine: 
American
Method: 
Stewed
Interest: 
Party
Servings: 
11

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