Drunken Winter Stew

An interesting combination I threw together one cold day after work. I enjoyed it so much I’ve made it a regular.

Step: 1

Bring potatoes, onions, and water to a boil, lower heat to simmer.

Step: 2

Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.

Step: 3

Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.

Per Serving: 288 calories; protein 10.9g; carbohydrates 55.9g; fat 0.7g; sodium 354mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.