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- 1 T olive oil
- 1 ½ - 2 lbs stew meat
- 1 large, or 2 medium sliced onions
- 2 - 3 ribs celery, diced
- 1 – 2 c chopped carrots
- 4 – 6 potatoes cut into large cubes
- 1 T brown sugar, dark brown preferred
- 1 ½ t dried thyme
- 1 t salt (optional)
- ¼ t pepper
- 1 c beef broth (use more if
needed)
- 12 oz of regular or dark beer
- garnish with chopped green onions when serve it (optional)
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On top of range brown the stew meat
in the olive oil.
Prepare all of the other ingredients and then mix all ingredients together
and put in the crock pot. Cook on low for 8 hours.
Of course you can cook this on top of the range: In a Dutch oven brown the
meat in the oil, remove from pan. Then put the onions, celery, and 2 T of
water in the pan and scrape the brown bits from the bottom. Cover, cook 10
minutes. Return beef to the pot. Add the carrots, sugar, thyme, salt,
pepper, broth and beer. Cover; bring to simmer and cook 1 ½ hours or until
the meat is tender. Add the potatoes, be sure they are under the liquid,
cover and simmer 20 more minutes.
Serve
with the chopped green onion on top. We like it with corn bread on the
side. |