Recipe by JuleCat
"This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce."
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1 (3 pound)
boneless chuck roast, cut into 1 inch cubes
potatoes, peeled and thickly sliced
1 (8 ounce) package
fresh mushrooms, quartered
2 (12 fluid ounce) cans
whole black peppercorns
Suprisingly, I had to add a lot of additional spices to give it some more taste. It was very bland despite the beer. I would also use grnd pepper, rather than the peppercorns, as no one really wants to bite down on a spoonful of those. Also, I recommend using a larger dish, as my 3qt dish was overflowing before I finished adding all the ingredients. Although it did smell great while cooking, I won't be making this again.
Nice easy recipe. I also added some Worcestershire sauce to the gravy for the second night re-heats. Serve with pasta or rice to make it go further.
Easy! I did add a little cornstarch to thicken. My family loved it and it's all gone.
This was pretty good. I made a few changes-used only one beer and ground up the peppercorns, added 1/2 cup beef broth in exchange for the beer. I also added garlic powder after trying this stew-it needed a little more taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 180
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