Wednesday, November 10, 2010

Beef Stew

1-1.5 lbs beef (or venison) stew meat
1 can/bottle Guinness
1/4 stick butter
1 onion (diced)
4 carrots (cut)
4 celery stalks (cut)
4 potatoes (cut)
8 mushrooms (quartered)
2 cups vegetable juice
1 large can crushed tomatoes (appx. 28 oz.)
1 teaspoon beef stock concentrate (or a boullion cube)
1 teaspoon thyme
1 teaspoon ground rosemary
salt and pepper to taste (I use about a teaspoon of each)

  • Toss the stew meat with just enough Guinness to coat it and allow to sit as you chop your vegetables.
  • Melt butter in skillet.  Saute onions.  Brown the stew meat.
  • In stock pot, put vegetable juice, crushed tomatoes, stock concentrate/boullion and spices on medium heat.  Allow to simmer.  Add meat and all vegetables except mushrooms (add them when the stew is close to done so they don't disintegrate).
  • Simmer for 2 hours (you can leave longer if you'd like, but I like my vegetables to keep a little bite so I leave it on the stove for less time).
  • Season and serve!

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