Sailors Stew

This is a hearty beef stew using beer and beef broth as its base. It’s very yummy and I’ve never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.

Step: 2

Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.

Step: 3

Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.

Step: 4

Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

Per Serving: 425 calories; protein 25.7g; carbohydrates 29g; fat 19.9g; cholesterol 73.6mg; sodium 488.7mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.