Best 7 A1 Supreme Garlic Beer Stew Recipes

BEER BEEF STEW RECIPE

Steps:

• Heat one tablespoon olive oil in a Dutch oven over medium-high heat.
• Add meat; season with salt and cook for 5 minutes, or until browned on all sides.
• Remove from the pot and set aside.
• Add the other tablespoon of olive oil in the Dutch oven.
• Stir in onions and cook for 3 minutes.
• Add garlic and continue to cook for 30 seconds.
• Stir in carrots, mushrooms, and bay leaf; cook for 6 minutes, or until tender, stirring occasionally.
• In the meantime, combine flour and water in a medium mixing bowl; whisk until smooth.
• Whisk in tomato paste, beer, and beef stock; whisk until completely incorporated.
• Add steak to mushroom mixture.
• Stir in beer mixture; season with salt and pepper, and bring to a boil.
• Cover and reduce heat to a simmer; cook for 5 to 7 minutes, or until liquid has thickened.
• Remove from heat and taste for seasonings; adjust accordingly.
• Remove bay leaf and garnish with fresh chopped parsley.
• Serve.

A.1. BEEF STEW

Steps:

• Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. or until evenly browned. Remove meat from pan; cover to keep warm.
• Add onions, peppers and remaining oil to pan; cook 2 to 3 min. or until vegetables are crisp-tender, stirring frequently. Stir in broth and meat; bring to boil. Cover; simmer on medium-low heat 1 hour or until meat is tender. Stir in steak sauce.
• Serve over rice.

BEER-BRAISED STEW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

A1 GARLIC STEAK MARINADE

Steps:

• Combine steak sauce, oil, pepper, and garlic. Place steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat source. Broil 15-18 minutes to desired doneness (rare to medium-rate), turning once.

IRENE'S BEER STEW

Steps:

• Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
• Preheat oven to 325°F.
• Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
• Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
• Season stew with salt and pepper.

GARLIC LOVER'S BEEF STEW

Steps:

• Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

A.1 SUPREME GARLIC BEER STEW

Steps:

• Melt butter in Dutch oven or large deep skillet on medium heat. Stir in flour until blended. Add meat; cook 10 min. or until evenly browned, stirring occasionally. Add vegetables and beer; stir.
• Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally.
• Stir in remaining ingredients; simmer, covered, 30 min. or until meat is tender. Remove and discard bay leaf before serving.