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October 2018

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Granite Brewery's Beer and Beef Stew Recipe

Granite Brewery's Beer and Beef Stew recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Granite Brewery's Beer and Beef Stew recipe  PDF



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 O O 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
ROU 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 Rou , stir well and cook over medium heat about 15 minutes. To make the Rou , 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 mi ture 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.

Granite Brewery's Beer and Beef Stew recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
810 people have voted
Last Reviewed on 2018-10-18



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