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  Recipe Home » Main Course » Granite Brewery's Beer & Beef Stew
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  Granite Brewery's Beer & Beef Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 172
Ingredients:

MMMMMCUBED VEGGIES

3 Carrots
3 Spanish Onions
2 Turnips
1 can Mushrooms
6 Potatoes
Garlic as desired

MMMMMMISCELLANEOUS

10 liter Water (half of large pot)
1 tbsp Dijon mustard
2 Beef OXO cubes
1/4 cup Red wine vinegar
5 tbsp Tomato paste (small can)
3 tbsp Brown sugar
1 Bottle beer (heck! use 2)
1 tsp Pepper
1 tsp Thyme

MMMMMMEAT

4 kg Browned, cubed beef

MMMMMROUX

1 cup Flour
1 cup Oil
1 cup Water
Instructions:
This recipe was reduced from the original which was intended for
about 100 people, and called for 15 pounds of potatoes, 5 gallons of
water and other ingredients in the same grandiose proportions. The
above combination may be varied at will; just remember to use beer
instead of water to improve the flavours.

Combine the Cubed Veggies with the Miscellaneous stuff and cook until
the veggies are done.

Add the beef and cook another 5 minutes at low simmer.

Finally, add the Roux, stir well and cook over medium heat about 15
minutes.

To make the Roux, which is a thickening agent used around the world
and named by the French, you heat the oil on medium heat and add the
flour. Stirring constantly, slowly brown the mixture without burning
until it turns a nice chocolatey brown. Slowly add in the cold water,
stirring constantly until the consistency is smooth. When required,
add to the stew and blend in well with the thinner liquid. The 15
minutes at medium heat causes the flour to absorb a lot of the liquid
and thicken the stew.
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