Free Online Recipes
 |  

Sign Up login
 
 

Beer Stew Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Beer Stew

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 pound pork shoulder roll or smoked hocks, cut into 1 inch pieces
1 pound beef boneless chuck, tip or rouns, cut into 1 inch pieces
3 Tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 Tablespoon instant beef bouillon
1 1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon marjoram
1/8 teaspoon thyme
 
1/8 teaspoon dried basil leaves
6 carrots, cut into 1 inch pieces
3 potatoes, cut into 1 inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup flour
3/4 cup walnut halves (optional)
1 Tablespoon butter or margarine, melted (optional)

Instructions
Cook pork and beef in oil over medium heat, stirring frequently until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on pork and beef. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325 degree oven until beef is tender and pork is done, about 1 1/2 hours. Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves into margarine, sprinkle stew with walnuts.


Originally Submitted
4/19/2013





0 Out of 5 from 0 reviews

You can add this Beer Stew recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.