Preheat oven at 325 F degrees.
Cut beef into bite size pieces and roll them lightly into the flour.
Heat oil, then stir fry meat, a little at a time, until golden brown and remove and place aside.
Then stir fry the onion and garlic.
In a large Dutch oven, add the beef, garlic, onions, brown sugar, vinegar, parsley, thyme, salt, pepper.
Add hot broth and beer, dijon mustard, worcestershire sauce.
Add also the carrots and mushrooms, stir to combine.
Cover and bake for about 11/2 - 2 hours OR until meat is very tender.
ed-high heat; brown the beef in small batches. When the
In a large Dutch oven that has been sprayed with non-stick cooking spray, add the first 12 ingredients; stir to mix well.
Cover and bake in a 325\u00b0 oven for 1 hour.
Add beef stock, carrots, and mushrooms; stir to combine.
Cover and cook for about 1 hour longer OR until meat is very tender.
Add beef and vegetables to crockpot.
Mix the remaining ingredients (except cornstarch) in a bowl and pour over beef.
Cover and cook on low for 6 hours.
When you hit the 6-hour mark, mix the cornstarch with about 1 tbsp of water, then add this mixture to the crock pot.
Leave the lid off, turn the crock pot to high, and let it cook for another 10 minutes or so, until the sauce starts to thicken a bit.
Serve with some crusty bread and enjoy!
ver the last batch of beef and stir well to coat
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours.
Stir with fork until meat is shredded.
Line sub rolls with Boston lettuce; fill with meat mixture.
Sprinkle with chopped tomato.
Makes 12 sandwiches.
Coat the beef cubes with the flour and
o combine. Deglaze with the beer and bring to a boil
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
ver medium-high heat. Sprinkle beef with 1/2 teaspoon salt
rge stew pot, reserving bacon fat in the skillet.
Season beef
salt and pepper.
Add beef cubes and toss until coated
ver medium heat. Cover the beef with the flour.
Put
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
Season the beef with salt and pepper. Tie
Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
Crumble bacon set aside
Coat Venison with Flour
Brown Venison, half at a time, in hot drippings; drain off any fat.
Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.
Stir in frozen Peas; cook 5 - minutes more.
Stir in Bacon, spoon into serving bowls.
Brown stew meat in butter; add salt and pepper to taste.
Saute onions in same pan after meat is removed.
Add teaspoon vinegar and brown sugar.
Layer beef and onions in casserole dish.
Cover with 1 1/2 cups beer.
Top with bay leaves and Grey Poupon mustard. Bake 3 to 4 hours at 350\u00b0.
mushrooms, and Carrots.
Work Beef Shanks down under the surface