Tuesday, February 8, 2011

drunken beef stew...

Snowed in?
Expecting more snow?

We're expecting more snow here in Dallas in about 12 hours.
Right now you'd never guess it, seeing as how it's beautiful clear
blue skies, lots of sunshine and 50 degrees.

Last week we had a super snow storm to go right along
with all the Super Bowl extravaganza.
I didn't leave my house and school was closed for four days...
I'm not sure I'll ever recover.

Well, maybe if I make this.
Yes, this actually might save me.

It's a little labor intensive... just a little.
But oh so worth it.

*Drunken Beef Stew*

3 pounds beef stew meat
1 can/bottle of your favorite dark beer
Salt & Pepper
4 Tablespoons butter
2 cups water
32 oz beef stock
2 Tablespoons butter
Drizzle of olive oil
1 medium onion, chopped
2 Tablespoons Worcestershire sauce
2 bay leaves
1 Tablespoon sugar
1/2 teaspoon paprika
1/3 teaspoon allspice
5 whole carrots, sliced
3 stalks celery, chopped
Salt & Pepper to taste
2 Tablespoons flour
1/3 cup water

~Prep the stew meat by soaking it in beer overnight
or at least several hours.
~Drain the meat saving the liquid... set it aside.
~Pat meat dry.
~In a skillet, sear stew meat in two batches using butter,
oil, salt and pepper.
~After meat is seared, transfer to a dutch oven or big pot.
~Using the saved liquid, add 2 cups of water and pour over meat.
~Pour in the beef stock
~Turn heat on to medium-high.
~Add sugar, paprika and allspice. Stir well.
~Bring to a boil.
~Cover, lower heat to medium-low... more on the low side.
~Simmer for 2 - 3 hours. May need to add a little
more water, beef stock or broth at this point.
~Add carrots and celery, cover and simmer for about another hour.
~Make a roux with flour and water if needed to thicken.
~Salt and pepper to taste.
~Serve over your favorite mashed potatoes... mine are roasted garlic.

Comfort yourself and stay warm,