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
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