Recipe by ellie_
Posted per request for meals cooked in a steamer. You don't have to brown the meat separatly but it will taste better if you do. Recipe source: The Steamer Cookbook
Top Review by NorthwestGal
The stew tasted wonderful, but it was an awful lot of work for what it is. I would probably not make this again in a steamer, but rather I would just toss all the ingredients in a large pot and cooked it up on my stovetop like my regular beef stew recipe. But it did taste great!
- 2 lbs top round steaks, cut into 1 1/2 inch cubes
- 1⁄4 cup olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 1 1⁄2 cups beer
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh sage (or 1/2 teaspoon dried sage)
- 1 tablespoon butter
- 20 small new potatoes (optional)
- 1 head cabbage, cut into quarters (optional)
Directions See How It's Made
- In a large skillet over medium high heat heat oil.
- Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
- Brown beef cubes in skillet.
- Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
- Add onions and garlic to skillet, cooking until browned (5 minutes).
- Pour in beer and vinegar, bring to a boil and pour over meat.
- Stir in sage, salt and pepper.
- Cover bowl with foil or a lid and place on steamer rack.
- When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
- If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
- Pour off liquid through a strainer into a saucepan.
- Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
- Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
- Pour sauce over meat and potatoes.