Beery Beef Stew
|Flour||1⁄4 Cup (4 tbs)|
|Stew meat||2 Pound, cubed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Pound, peeled and sliced|
|Garlic||1 Clove (5 gm), crushed|
|Beer||12 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Steak sauce||1 Tablespoon|
|Bay leaves||1⁄2 Teaspoon, crumbled|
|Dried thyme||1 Teaspoon|
|Potatoes||2 Pound, pared and quartered|
|Carrots||4 Medium, cut in chunks|
|Boiling water||1 Cup (16 tbs)|
Coat the cubed meat in the flour which has been mixed with salt and pepper; set aside.
In a large pot, heat 1/4 cup of the olive oil and saute' the onion and garlic until tender, about 5 minutes.
Remove onion from pot; add the remaining oil.
Heat and add the floured meat, browning it well on all sides.
Return the oniongarlic mixture along with the beer, the 3 sauces, and the herbs.
Mix well; bring mixture to a boil.
Reduce heat; cover and simmer for 1 hour and 30 minutes.
Add the pared, quartered potatoes to the stew with just enough boiling water to make enough juice for them to cook in.
After about 15 minutes, add the carrots.
In another 20 minutes or so, when potatoes are tender, you are ready to serve.
Sprinkle some parsley on top just before carrying the pot to the table.