Alberta Red-Eye Stew - cooking recipe

Ingredients
    1 1/2 lb. stewing beef
    1/4 c. all-purpose flour
    2 tsp. salt
    pepper to taste
    1/4 c. salad oil
    2 lb. onions, peeled
    1 clove garlic, minced
    12 oz. of flat beer
    1 Tbsp. soy sauce
    1 Tbsp. Worcestershire sauce
    1 Tbsp. steak sauce
    1/2 tsp. thyme
    2 bay leaves
    2-3 c. tomato juice
    2 potatoes, peeled and cubed
    2 carrots, peeled and cubed
    1 cup frozen peas
Preparation
    Dredge beef with mixture of flour, salt and pepper.
    Brown in hot oil.
    Add onions and garlic; cook until onions are transparent.
    Add beer, soy sauce, Worcestershire sauce, steak sauce, thyme and bay leaves.
    Bring to a boil; cover.
    Reduce heat; simmer for 1 hour.
    Add tomato juice; simmer for 30 minutes. Add peas; simmer for 10 minutes longer or until vegetables are tender.
    Remove bay leaves.

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