Quantities Ingredients
Stew meat, I prefer a small London Broil
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1
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Large onion, diced
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Olive oil
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Flour
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3 stalks
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Celery, cut into bite sized pieces
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3 medium
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Carrots, cut into small rounds
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2 to 3
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Potatoes, diced
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4 slices
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Bacon, cut into small pieces and fried until well done
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1 can
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Beer
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Water to cover
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Preparation Procedures:
1. Fry bacon until crisp. Drain on paper towels, set aside. While bacon fries dredge cut up meat in flour. Add meat to bacon grease and brown one batch at time, you may need to add olive oil, also brown onions. Deglaze the pan with a little beer.
1. Fry bacon until crisp. Drain on paper towels, set aside. While bacon fries dredge cut up meat in flour. Add meat to bacon grease and brown one batch at time, you may need to add olive oil, also brown onions. Deglaze the pan with a little beer.
2. Add meat back to pan with the onions and water to cover, lower heat add celery and cook about 5 minutes. Add carrots for 5 to 10 minutes. Add potatoes and the rest of the beer.
3. Lower heat and simmer about 45 minutes or until vegetables are tender. To thicken gravy add vinegar to flour in a cup and stir until there are no lumps - should be the texture of pancake batter.
4. Pour into the stew, stirring as you add until it is the thickness you want. Last, add back the bacon. Serve with good French bread, wine and small salad.
Pan Size & Preparation: Large kettle, cast iron works best
Preparation Time: Hands-on 45 minutes, cooking time 45 minutes