Granite Brewery's Beer And Beef Stew

* Exported from MasterCook *

GRANITE BREWERY'S BEER AND BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Tom's
Restaurant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CUBED VEGGIES-----
3 Carrots
3 Spanish Onions
2 Turnips
1 cn Mushrooms
6 Potatoes
Garlic as desired
-----MISCELLANEOUS-----
10 l Water (half of large pot)
1 tb Dijon mustard
2 Beef OXO cubes
1/4 c Red wine vinegar
5 tb Tomato paste (small can)
3 tb Brown sugar
1 Bottle beer (heck! use 2)
1 t Pepper
1 t Thyme
-----MEAT-----
4 kg Browned, cubed beef
-----ROUX-----
1 c Flour
1 c Oil
1 c Water

This recipe was reduced from the original which was
intended for about 100 people, and called for 15
pounds of potatoes, 5 gallons of water and other
ingredients in the same grandiose proportions. The
above combination may be varied at will; just remember
to use beer instead of water to improve the flavours.

Combine the Cubed Veggies with the Miscellaneous stuff
and cook until the veggies are done.

Add the beef and cook another 5 minutes at low simmer.

Finally, add the Roux, stir well and cook over medium
heat about 15 minutes.

To make the Roux, which is a thickening agent used
around the world and named by the French, you heat the
oil on medium heat and add the flour. Stirring
constantly, slowly brown the mixture without burning
until it turns a nice chocolatey brown. Slowly add in
the cold water, stirring constantly until the
consistency is smooth. When required, add to the stew
and blend in well with the thinner liquid. The 15
minutes at medium heat causes the flour to absorb a
lot of the liquid and thicken the stew.



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