Peel carrots and potatoes
Cut carrots and potatoes into bite size pieces
Bring 15 cups water to boil
Add bouillon cubes to boiling water
Brown stew meat seasoning with onion powder, celery salt, salt, season salt
Add carrots and stew meat to water
Brown stew meat seasoning with onion powder, celery salt, salt, season salt
Add carrots and stew meat to water
Season to taste with all of the above seasonings
Add more seasonings as needed to taste while cooking
Add beer
Cook for about 15 minutes (not boiling) more like simmering
Add potatoes
Continue to simmer for about 45 minutes or until the potatoes and carrots are cooked to your liking
Depending on your pot, and how big your pieces are, cooking time will vary
While you are waiting for the stuff to cook, get a large glass and fill with 1 - 1 1/2 cups cold water
You are making the flour mixture for the gravy)
Add 1-tablespoon flour to water per cups of juice in pot
(You started with 15 cups, then added 1 beer so you will have 16 tablespoons in the water)
Now, you want to mix it up with a fork and make it nice and smooth (like the gravy will be)
You may have to add some water or flour to make the texture just right.
Now you have to take all the carrots, potatoes, and beef out of the gravy
I usually do this by using a ladle and straining it.
SAVE THE JUICE OF COURSE
Now that all the ingredients are separated from the juice…we can begin…
If you don’t think you have enough juice for gravy (I like a lot of gravy) just add a cup or 2 of water and equal bouillon cubes (1 cube per cup)
Return the pot with juice only to stove and bring to a boil
SLOWLY add the flour mixture to the juice STIRRING CONSTANTLY
DON’T LET IT BURN
Add mixture until gravy is to desired thickness
You may not need entire mixture, or you may need to make more. I just have to play it by ear at this point
When the gravy is perfect, return ingredients to gravy
Serving
Suggestions
Now, you must get fresh Italian bread and real butter to serve with it or it just isn’t right
Originally Submitted
7/6/2011
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