3 tbsp vegetable oil
3 lb boneless chuck cut into
1 chunks for stew
6 cup sliced onions (1 1/2 lb)
1 salt to taste
1 pepper to taste
4 garlic cloves, minced
1 cup beef stock or bouillon
2 tbsp brown sugar
2 cup to 3 cup dark beer
1 (microbrew preferred)
1 large herb bouquet *
1 1/2 tbsp cornstarch - blended with
2 tbsp red wine vinegar
Directions
Herb bouquet is 6 parsley springs, one bay leave and 1/2 teaspoon
dried thyme tied in a cheesecloth.
Preheat oven to 325. Add oil to heavy skillet and heat until almost
smoking. Brown meat quickly in batches, do not crown the pan. Set
meat aside.
Reduce heat to medium, add onions (add more oil if necessary)and brown
onions lightly for 10 minutes, stirring frequently. Remove from pan
and set aside. Season with salt and pepper and then stir in garlic.
Arrange half of the browned meat in dutch oven and season lightly
with salt and pepper. Spread half of the onions over the beef.
Repeat with the rest of the beef and onions.
Heat the stock in the skillet scrapping up any browned bits stuck to
the bottom. Stir in the brown sugar and pour over the beef/onion
mixture. Add enough beer so the meat is barely covered. Bury the herb
bouquet in the center of the meat chunks. Bring the mixture to a
simmer on top of the stove, cover and place in lower third of the
preheated 325 degree oven. Cook at slow simmer for 2 1/2 hours.
Remove herb bouquet. Drain liquid into a saucepan and skim off fat.
Blend cornstarch mixture into the cooking liquid and simmer for 3 to
4 minutes. Taste and correct seasoning. There should be about 2 cups
of sauce. Pour sauce back over the meat.
When ready to serve, cover the casserole and simmer for 4 to 5 minutes
until meat is heated through.
Serve with new potatoes or noodles garnished with parsley.
Washington Post 2/7/96
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Date:
Servings: 6 servings
Beef In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beer; Beverages; Dutch Oven
The History of Recipes
We can follow the history of `recipes` back into history, certainly as far into history as ancient Egypt, and maybe even further. In practice though, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef tells us how the ancient Romans used many different spices and herbs, including some that we all recognise such as bay, rue and dill. Later on, there are a couple of interesting recipe books which date from the 1300s - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas caused a surge in manuscripts on cooking, most of which are now in private collections. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are in high demand, mostly due to higher levels of literacy, increased leisure time and being a little richer. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Beef In Beer recipe.
