Bob Ws Daring Beer Stew Recipes

Steps:

• 1. If the woods are too far away a nicely veined 3 to 4 pound Chuck Roast will do. "Choice or Prime" preferred.
• 2. Cube the meat to 1/4 the size of you Bull Durham tobacco pouch or to size of thumb from tip to first knuckle joint.
• 3. Git the Dutch Oven jist as hot as ye can git it. Put the Bay Leafs in the bottom (Keep count of Bay Leafs so you can retrieve and remove before serving, They can be a choke hazard). Dump the chunked meat in, sprinkle with 1/2 cup Flour, the Dry Onion Soup mix, and 1/2 teaspoon Garlic Powder or three minced cloves, and a dash of salt and pepper.
• 4. Give everything a good mixin' and cook on high heat for 10 or 15 minutes, while stirring.
• 5. Now back the Dutch oven off the fire a bit and add the Potatoes (quartered), Carrots, Celery and Onions. Don't forget the two cans of Beer. Dump 'em in. Put the lid on the dutch oven, set it on the hot "Coals", scoop a few coals on top of lid, and allow to cook.
• 6. Sit back and enjoy about three rounds of Euchre. Tend the oven with a little gentle stirring every 1/2 hour or so. Should be done in 2 to 2 1/2 hours. If the gravy inside looks a little thin sprinkle on 1/4 cup additional Flour, and give a gentle stir. Cook at 350 degrees if cooking in oven.
• 7. Spoon it up and serve with Corn Bread or Biscuits.
• 8. Do your best to retrieve the Bay Leafs so your pals don't choke and commence a law suit. Hey! Is there any Beer left?

Steps:

• You will need a 7qt crock pot and a large cast iron skillet.. In a large plastic bag add flour and chunks of pork chop. Coat meat with flour. In non-stick skillet cook bacon till crisp. Remove with slotted spoon, place on paper towel to drain then crumble. reserve bacon drippings. Now brown floured meat in bacon dripping. Remove from skillet with slotted spoon and put in crock pot.
• Add all remaining ingredients to crock pot. excepted peas and corn. You will add these during the last half hour. Put lid on crock pot and cook on low for 6-7 hours. Add frozen peas and corn during the last 1/2 hours.. I served this over cooked rice.. If the stew is very thin Add a slury to the last 1/2 hour of cooking and that should thithkin it up.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
• Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
• In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
• Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Steps:

• Peel the garlic and the onion and cut it in half rings.
• Heat up some olive oil in a large pot and brown the meat.
• Stir in the garlic and the onion and let it simmer for about 2 minutes.
• Warm up the beer and the broth and add it to the meat.
• Add the thyme, pepper & salt to taste.
• Let it all simmer with the lid on, for about 2 ½ hours until well done.
• Clean and cut the mushrooms in half and add them to the stew.
• Mix the cornstarch with a bit of cold water and thicken the stew to taste.

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.