ali's beer stew
I made this dish for my hubby a long time ago, using round steak instead of stew meat, and skipping the potatoes and carrots. He loved that I added the beer, which really enhanced the flavor. He just reminded me of this dish, so I made it again. There's a bit of preparation involved, but it's totally worth it ... please give it a try! ~ Ali
method
Stove Top
Ingredients For ali's beer stew
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6 slicebacon, cut into 1" pieces
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1-1/2 lbtop round steak, cut into 1" pieces
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1/2green pepper, cubed
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1/2red bell pepper, cut into strips
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1 mdonion, sliced
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15cherry tomatoes
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1/2 cbeef stock or broth
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1 Tbspsugar
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1 tspsalt
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1 tspchili powder
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fresh ground pepper
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6 lgmushrooms, halved
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1 canbeer (tall can)
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2 Tbspcornstarch, to thicken, along with
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2 Tbspred wine vinegar
How To Make ali's beer stew
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1Assemble all ingredients. PREP: wash veggies. Cut up bacon, meat, peppers, onion; cut mushrooms in half. -
2PREP: Fry bacon, remove when crisp and set aside on paper towel.
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3Brown meat (well) in bacon fat over high heat and remove from pan. Reduce heat to very low, add peppers and onions. Simmer 5 minutes.
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4Put meat back into pan, with any juice which may have escaped from it. Stir in mushroom halves.
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5Add: tomatoes, beef stock, sugar, salt, pepper and chili powder. Cover with beer. Bring to a boil, reduce to a simmer, cover, and simmer one hour.
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6Add the saved crispy bacon. Simmer 15 minutes longer. Mix cornstarch with vinegar and add to stew to thicken sauce. Stir well to incorporate.
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7Serve with rice or mashed potatoes. YUMMM.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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