Beef and Beer Stew
1 or 2 (12 oz / 340 g) cans of beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, chopped
4 potatoes, sliced
2 carrots, sliced
1 can sliced mushrooms
2 cups beef bouillon broth
1 bottle of beer (ale or porter are best)
2 Tbs olive oil
3 Tbs flour
1 Tbs tomato paste
1 tsp vinegar
1 tsp dried thyme
1. Saute onions and garlic in the oil in a soup pan.
2. Add beef pieces and flour and fry until browned.
3. Add beef bouillon broth, beer, potatoes, carrots, tomato
paste, vinegar, thyme, and salt and pepper. Reduce heat to
medium and cook 20 minutes.
4. lower heat to medium low and add mushrooms. Cook for
another 15 minutes.
Serve alone or with pasta or rice.
1 or 2 (12 oz / 340 g) cans of beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, chopped
4 potatoes, sliced
2 carrots, sliced
1 can sliced mushrooms
2 cups beef bouillon broth
1 bottle of beer (ale or porter are best)
2 Tbs olive oil
3 Tbs flour
1 Tbs tomato paste
1 tsp vinegar
1 tsp dried thyme
1. Saute onions and garlic in the oil in a soup pan.
2. Add beef pieces and flour and fry until browned.
3. Add beef bouillon broth, beer, potatoes, carrots, tomato
paste, vinegar, thyme, and salt and pepper. Reduce heat to
medium and cook 20 minutes.
4. lower heat to medium low and add mushrooms. Cook for
another 15 minutes.
Serve alone or with pasta or rice.