Beef & Brew Stew
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons cooking oil, divided
- 1 1/2 kilos beef, cut into 1 inch pieces, (3 lbs)
- 2 large onions, sliced
- 2 cloves garlic, smashed and minced
- 2 cans condensed golden mushroom soup
- 2 cans condensed French onion soup, Shortcut
- 1 bottle dark beer, or stout, (12 oz / 330 ml)
- 1 tablspoon brown sugar, packed
- 1 tablspoon apple cider vinegar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups carrot, chopped fresh or whole baby carrots
- egg noodles, cooked, drained, buttered, for serving
Instructions
- Heat 1 tablespoon oil in a 6 quart oven safe saucepan on medium heat. When the oil is hot, add the beef, working in 3 batches and cook until well browned, stirring often, adding an additional 1 tablespoon of oil if needed. Remove the beef from the saucepan and set aside, and pour off the fat from the saucepan.
- To the same saucepan, add the remaining oil and place on medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until the onion is tender.
- To the saucepan, add the soups, beer, brown sugar, vinegar, thyme, bay leaf, and carrots. Stir and bring to a boil.
- While the stew is coming to a boil, heat your oven to 150 C (300 F).
- Once the stew reaches a boil, turn off the heat, cover with a oven proof lid, and place in the oven. Bake for 2 hours or until the beef is fork tender.
- When the stew is ready, remove and discard the bay leaf, serve over prepared egg noodles. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed French Onion Soup.
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