Beef and Beer Stew. Alle Bücher natürlich versandkostenfrei alle Folgen kostenlos Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage.
Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Deglaze with the beer and bring to a boil, stirring constantly.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, beef and beer stew. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Alle Bücher natürlich versandkostenfrei alle Folgen kostenlos Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage.
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To begin with this particular recipe, we have to first prepare a few components. You can cook beef and beer stew using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Beef and Beer Stew:
- {Make ready 1 lb of lean beef round roast, cubed.
- {Get 1 of onion, chopped.
- {Take 1 of bell pepper, chopped.
- {Prepare 3 of garlic cloves, minced.
- {Get 2 of medium potatoes, diced.
- {Prepare 1/2 lb of baby carrots.
- {Make ready 1/2 cube of Beef bouillon.
- {Get 1 cup of water.
- {Take 8 oz of light beer.
- {Make ready 1/4 cup of evaporated milk, fat-free.
- {Get 2 tbsp of cornstarch.
- {Take 1 tsp of paprika.
Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat.
Instructions to make Beef and Beer Stew:
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes..
- Stir in potatoes, carrots, bouillon, water, and beer; bring to a boil, reduce heat, cover and simmer until meat, carrots and potatoes are tender, about 30-45 minutes..
- Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more..
Stir to blend and bring to a simmer. 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.
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