Sunday, November 28, 2010

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Beer Beef Stew

Beer Beef Stew
I made this soup a few weeks ago and, wow, was it delicious. I could seriously eat any vegetable as long as it is in this soup. I used Sierra Nevada for the soup and the soup really took on the flavor of the beer so I recommend using a beer you like.
Beer Beef Stew

Beef Beef Stew

1 lb beef loin cut into chunks
2 tbsp olive oil
2 cups water
12 oz pale ale
2 beef bullion cubes
1 cup chopped potato (about 1 large potato)
1 cup chopped carrots (about 3 large carrots)
1/2 tsp corn starch
1/2 tsp cold water
Saltine crackers (optional)

Season the beef with salt and pepper.

In a large pot over medium heat, heat the olive oil. Add beef and brown. Add water, beer, and bullion cubes. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, while you chop the vegetables.

Add the vegetables and continue to simmer, covered, until vegetables are soft, about 20 min.

In a small bowl combine the corn starch and water. Add to stew and continue to cook until the broth thickens, about 5 min.

Serve warm.

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