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- A beef stew with a beer marinade that really kicks...
- J. Gero
- 2 lbs (.9 kg). beef (does not matter what, but the better the meat..)
- 8 or more red potatoes
- 1 onion (I prefer vadalias)
- 1-1/2 cups (350 ml) baby carrots
- 5 cloves of garlic
- 1 6 pack of Bass Ale
- 1/2 cup (125 ml) Worchestire sauce
- white and black bepper
- First, cut the beef up into cubes.
- Cover with Bass Ale, Worcestershire sauce, and a pinch of both peppers (this means that depending on how much meat you use you may need more Worcestershire sauce--usually you do not need more than one ale for the marinade).
- Depending on how much time you have you can let the meat sit anywhere from one hour or if you would perfer 24 hours.
- When you are ready to actually start cooking, wash and cut potatoes into fairly large cubes cover with water so they do not brown.
- Wash and chop onion.
- Using a large knife crush garlic and then peel off the skins so the pieces are large.
- Take the meat and begin browning with garlic and onion (MAKE SURE TO RESERVE THE MARINADE!!!).
- When meat is done add potatoes, carrots, marinade, some more ale, Worcestershire sauce, and pepper to taste.
- Cover with water and bring to a boil.
- Turn down to simmer and let cook until potatoes are soft.
- Put about 5 tbsp (70 ml). flour and 1/2 cup (125 ml) water into a blender and blend until smooth.
- Bring the "stew" back to a boil and slowly drizzle in the flour and water mixture while stirring constantly.
- Continue to stir for a while and be prepared to add more flour and water if necessary.
- Turn down heat and let thicken.
- Serve with bread and of course more Bass Ale...maybe you should get two six packs.
- You can also do this in a crock pot over a day.
Keep in mind amounts in this recipe are very rough so if you are looking at the stew or tasting it and thinking, "It needs more..." STOP THINKING AND START ADDING!
Lastly keep in mind that when cooking with alcohol if you do not like the taste of the alcohol before you start you will not like it when it is done because all you are left with is the taste so use the beer that you like to drink.
I think both Guinness as well as Harp would serve in this marinade, but most people I cook for perfer Bass Ale.
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