Irenes Beer Stew Recipes

Steps:

• Heat the oil in a skillet over medium-high heat. Add the beef to the oil and season with the sage; cook the beef until browned on all sides; drain.
• Place beef, potatoes, carrots, mushrooms, onion, celery seed, Worcestershire sauce, pepper, and beef bouillon in a slow cooker; season with salt. Pour enough water over the mixture to cover. Set slow cooker to HIGH and cover. Cook for 4 to 5 hours, stirring occasionally.
• Whisk together the cornstarch and warm water in a small bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes.

Steps:

• In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
• Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.

Steps:

• Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
• Preheat oven to 325°F.
• Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
• Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
• Season stew with salt and pepper.

Steps:

• Brown beef cubes in oil.
• Add onions and garlic and saute until limp.
• Stir in flour.
• Transfer to an oven-proof casserole dish.
• Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
• Pour over beef mixture.
• Bake in 350 degree oven 1 1/2- 2 hours.
• Serve over hot cooked noodles or mashed potatoes.

Steps:

• Preheat oven to 300F degrees.
• In a heavy skillet brown the beef in the butter over medium high heat.
• Add the soup and water and stir well.
• Add the rest of the ingredients and cook for about 5 minutes, stirring once.
• Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
• Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.