Beef and Beer Stew

  • 4 lbs boneless stewing beef, cut into cubes
  • 1 large onion, chopped
  • 1/4 cup butter or margarine
  • 2 cups sliced carrotsp
  • 2 cups diced celery
  • 1/8 tsp lemon juice
  • 1 bay leaf
  • 1 cup mushrooms, sliced
  • 1 green pepper, cored, seeded and chopped
  • 2 tsp Beef Redi-Base
  • 1 - 12 oz. bottle beer
  • 4 medium potatoes, peeled and diced
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • Salt and pepper to taste image placeholder

Lightly brown beef and onion in butter in stew pot. Add carrots, celery, lemon juice, bay leaf, mushrooms, green pepper, and Redi-Base. Pour in beer. Cover and simmer over low heat until meat is tender, about 1 1/2 hours. (Add water, if necessary, to replace any liquid that has evaporated.)

Add potatoes during last 45 minutes of cooking.

Place meat and vegetables on heated platter.

Strain liquid remaining in pan. Blend flour and water to smooth paste. Stir into liquid and cook until thickened. Pour sauce over meat and vegetables.

Servings: 6 to 8
Submitted by: Recipe Group Member