Recipe by Joe Bob Mac
When the cool winds of autumn/winter begin to blow, this stew will add a warmth, and wonderful bouquet to Your kitchen and home.I serve homemade biscuits to accompany this hearty, delicious, stew. Works well in a crockpot also. You will not be dissappointed with this one.
Top Review by legzzy McKinsey
Not as easy as I thought it would be because the recipe said everything needed to be cooked and then added to the crockpot. Next time I'm going to just put it in the crockpot raw and cook it longer, I don't see why the veggies need to be cooked first. I bought bread bowl sized rolls at the store bakery, hollowed them out and poured the stew in them. With a salad on the side, very good dinner.
- 2 lbs beef stew meat
- 1⁄4 cup flour
- 2 teaspoons garlic salt
- 1 teaspoon black pepper (fresh ground is best)
- 1⁄2 cup oil
- 2 large onions, sliced
- 2 (12 ounce) cans light beer
- 1 tablespoon soy sauce
- 1 tablespoon steak sauce (any)
- 1 tablespoon Worcestershire sauce
- 6 -8 potatoes (peeled, cooked, and quartered)
- 1 lb baby carrots, cooked
- 1 1⁄2 cups frozen peas, cooked
- 2 tablespoons dried parsley flakes
- 1 teaspoon dried dried thyme
Directions See How It's Made
- Mix flour,garlic salt, and pepper in a large bowl.
- Coat stew meat in bowl of flour mixture, tossing to coat, set aside.
- Heat 1/4 oil in a 6 quart stockpot or roasting pan.
- Saute onion in that pan 8-10 minutes.
- Remove onion from pan, set aside.
- Add remaining 1/4 cup oil to the same pan.
- Add beef chunks, browning on all sides.
- Return onion to pan.
- Add beer,soy sauce,steak sauce,worcestershire sauce,and thyme.
- Add potatoes,peas, carrots, and parsley.
- Simmer, covered, for 60 minutes,or until meat is tender.