drunken beef stew...

Cold?
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,
rolo

tex-mex beer chili...

*slurp*, *slurrrrrrp*
Oh, hello... please excuse me while I lick my bowl.
I'm sorry.
I just can't help myself.
This stuff ranks up there with finger-lickin' good.

By the way, Happy New Year!


Here, I served it over homemade tamales.
My good friend, Amy, hand made tamales
over the New Year holiday and brought me some.
My, oh my were they yummy... she came later and
we made them together at my casa. More on that later.

Today I want to share this chili.
I want you to make this chili.
And I want you to slurp your bowl.

So, I'll stop talking now and tell you how to make it.
It's super easy...

~Tex-Mex Beer Chili~

2 lbs ground beef
1 can black beans, drained
1 can diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup water
1 can Shiner Bock beer... or your favorite
2 Tablespoons chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or more
1 tsp salt, to taste
1 small onion, chopped and sauteed
in butter until golden and soft
2 cloves of garlic, chopped and sauteed
with the onion.

~Cook ground beef in skillet... while cooking use a potato masher
to break apart the beef for a finer texture. Drain.
~Mix beef in a large pot with the black beans, tomatoes,
tomato sauce, water, and beer.
~Cook on med-high heat for about 5 minutes, stirring a couple of times.
~Add the chili powder, oregano, cayenne pepper (remember, you can more
if you like it fire breathing hot) and salt. Stir.
~Bring to a simmer and cook about 10 minutes.
~Add the sauteed onion and garlic.
~Simmer for about 20 minutes.

Serve it with crackers or cornbread.
Serve it over hot dogs or tamales.
I don't care how you serve it...
I just want you to make it and eat it!

Now, if you'll excuse me, I've got a bowl to finish slurping.
rolo