California Farm Beef in Beer Stew

Name: How to cook California Farm Beef in Beer Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 16 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Beef in Beer Stew

Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes.

Ingredient

Food ration :

2 people, 16 dinners

Cooking time :

Overnight marinade, 3 hour stew

4 pounds

least expensive beef, like flank, bottom round, chuck, shank, diced in 1 1/2” cubes

4 TBS

all purpose flour

4 TBS

beef suet or lard or unsalted butter

extra large yellow onions, one pound each, chunked

whole laurel leaves

4 Tsp

thyme

4 Tsp

beef broth bouillion powder

4 cans

guinness stout dark beer, 15 ounce cans

4 Tbs

apple cider vinegar

4 Tbs

frozen sweet corn kernels

4 Tsp

honey

4 Tsp

dijon mustard

Cooking instructions

* Step 1

Cut beef in 1 1/2” cubes, dust with flour, brown over medium heat in one pound portions of beef in cast iron skillet in beef suet, lard, or unsalted butter, then marinade overnight in 2 cans of dark beer and apple cider vinegar. It is called reverse marinade when you brown the meat first, then marinade. It seals the juices in better.

* Step 2

In the leftover drippings from the beef, brown the cut onions. In the dutch oven, add the beef and marinade, the browned onions, add honey, mustard, stir till dissolved, add thyme and laurel. Fill dutch oven with a third can of beer, add the beef bouillion powder, bring to boil, then simmer on low heat, lid on, three hours.

* Step 3

Every hour, check the stew, top off with beer as the stew condenses, add one more can of dark beer as needed till you used up four cans. Add the frozen corn. Then taste the stew, meat should be tender as butter, add pepper and salt to your taste. Freeze in half pound plus portions of onion, beef and gravy. Serve over french fries or potatoes. Enjoy.