Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beef and beer stew. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste.
Beef and Beer Stew is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Beef and Beer Stew is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook beef and beer stew using 12 ingredients and 3 steps. Here is how you can achieve that.
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The ingredients needed to make Beef and Beer Stew:
- Get 1 lb lean beef round roast, cubed
- Get 1 onion, chopped
- Take 1 bell pepper, chopped
- Take 3 garlic cloves, minced
- Prepare 2 medium potatoes, diced
- Get 1/2 lb baby carrots
- Prepare 1/2 cube Beef bouillon
- Get 1 cup water
- Make ready 8 oz light beer
- Make ready 1/4 cup evaporated milk, fat-free
- Prepare 2 tbsp cornstarch
- Take 1 tsp paprika
Pour the sauce over the meat and onions and bring to a simmer over medium heat. Known as "Carbonnade a la Flamande", this Belgian beef stew is made with hearty Belgian ale and plenty of onions. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt.
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Instructions to make Beef and Beer Stew:
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
- Stir in potatoes, carrots, bouillon, water, and beer; bring to a boil, reduce heat, cover and simmer until meat, carrots and potatoes are tender, about 30-45 minutes.
- Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more.
Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme.
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