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Dinner Tonight

This is a twist on my stew recipe.  It’s a cold, snowy, blowy day, and I needed something to bring up everyone’s core temperature.

Beef Stew with Chilis and Tomatoes

Ingredients:

1 pound beef stew meat, cut into 1/4 to 1/2 inch cubes
1/2 cup seasoned flour, either homemade or commercial
Bacon grease or your favorite pan lubricant
2 large white onions
3 to 4 carrots, washed, peeled, and cut into coins
4 celery stalks, washed, split in two, and sliced into 1/4 inch pieces
1 12 ounce bottle of your favorite beer.  Anything with a lot of flavor will work. This might also work well with a good strong red wine.
2 12 ounce cans of beef broth
2 12 ounce cans of Rotel or 1 quart of home-canned tomatoes with chilis and lime
1 pound fresh potatoes, washed and cut into 1 inch cubes
Worcestershire sauce, salt, and pepper

In a large bowl, combine the seasoned flour and the beef until the beef is evenly coated.

In a large soup kettle, melt enough bacon grease over medium heat to thickly cover the bottom of the kettle.  Add the onions, carrots, and celery and saute until the onion softens and starts to become transparent.  Add the meat and flour.  Brown the meat thoroughly, stirring almost constantly.  The flour will want to stick to the bottom of the kettle, so scrape a lot.  If necessary, melt in a little more bacon grease.  Once the meat is browned, add the beer, broth, tomatoes, and potatoes.  Mix thoroughly, scraping the bottom of the kettle to get all of the cooked flour out into the sauce.

Bring to a boil, then reduce heat and simmer, stirring often, for 30 minutes or until the beef and potatoes are thoroughly cooked.  Season with the Worcestershire sauce, salt, and pepper to taste.

Goes well with biscuits or fresh-baked bread.

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3 Comments

  1. Oh hell yeah….it shall happen Sunday, I hope. Recipe printed. Thanks.

  2. Man that sounds good:) Will prolly try on Sunday. I still think you need to make a “DB Recipe’s” for kindle or something.

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