This is the final installment of my “quick” supper posts series.
I should be clear. “Quick” doesn’t mean, “Bazinga, supper’s done!” St. Louis Beer Beef Stew cooks for hours. I should have called these suppers, “Suppers that don’t require that I help Mr. Big Food with a lot prep cooking because it’s almost Christmas and I am still engaged in sewing projects suppers.”
These suppers are “quick” in the sense that they are easy if you’ve looked ahead and have prepared.
The full recipe of this supper feeds an army.
|I will soon see Kat and will learn how to better photograph food.|
1/4 C flour + 1/3 C
1/2 t salt
1/8 t pepper
3 pounds beef roast cut into 1/2- 1″ cubes
2-3 T veggie oil
1 1/2 C cups beef stock pref homemade
12 oz. beer + more
2 T chili powder
2 T Worcestershire sauce
1 lb. carrots, scraped and cut into slices or chunks
6 medium potaotes peeled and diced
1 lb. white onions, preferably tiny, peeled
1 lb. green beans, fresh or frozen
1 bell pepper, seeded, cored, cut into strips
1/4 C water
Combine flour, salt and pepper in a large storage or freezer bag. Add beef cubes. Seal bag & shake to coat well. Heat oil in stew pot or dutch oven over medium heat, add coated beef and stir fry until lightly browned. Add beef stock, 12 oz. beer, chili powder, and worchestershire and simmer slowly for two hours, stirring to keep from sticking, and adding more beer as needed.
Add carrots, potatoes, onions, green beans peppers and stir to mix well and continue cooking for one hour scraping off bottom and adding more beer as needed. Mix together additional 1/3 C flour with water to make a smooth paste, stir into stew and cook uncovered a few minutes longer.
Please appreciate how this recipe communication goes. I say, “Can you send the me recipe?” and Mr. Big Food says, “I’ll just tell it to you.” And he does, and I take dictation and then go back and do some editing.
Tonight’s recipe communication ended with
“There you go. That’s it. Awesome, isn’t it?”