This is a recipe that always brings back amusing memories. The first time I made it as a newlywed I followed the directions to a T and proceeded to add 1 cup of beef broth powder, thinking that was the meaning of 1 cup of beef broth. I still chuckle when I think of how salty, yet so very tasty the stew was, and that humbling feeling when I realized where I
- 1 lb (450 g) beef stew cubes -
- 1/4 cup flour -
- 2 Tbsp oil -
- 1 large onion, cut in rings -
- 2 stalks celery, sliced -
- 4 carrots, peeled and sliced -
- 2 cloves garlic, crushed -
- 1 Tbsp honey -
- 3 Tbsp wine vinegar -
- 2 Tbsp parsley flakes -
- 1 bay leaf -
- 1/4 tsp basil -
- 1/4 tsp black pepper -
- 1 cup beef broth -
- 3/4 cup beer -
Preheat oven to 325°F (170°C). Heat 2 Tbsp oil in a large frying pan. Dredge beef cubes in flour and then brown in oil for 2–3 minutes. Add in onion, garlic, celery, and carrots and cook another 3 minutes.
Reduce heat to medium. Add honey, vinegar, parsley, bay leaf, basil, black pepper, and beef broth. Slowly add beer and mix well. Transfer the stew to a 9x13-inch pan. Cover pan and bake for 2 1/2–3 hours.
This recipe originally appeared in Mishpacha Magazine. Food Styling by Tehila Hoberman, Photography by Daniel Lailah.
For full article "It's Better with Beer" click here.