BEER BEEF STEW


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
4 pc PUREFOODS HONEYCURED BACON, chopped
1 (100 g) pc onion, chopped
6 cloves garlic, chopped
1 (100 g) pc carrot, cubed
1 (200 g) can whole button mushrooms
1 (900 g) pack CHEF'S SELECTION FRESH CORNED BEEF, thawed then cut into chunks
1 (330 mL) bottle SAN MIGUEL CERVEZA NEGRA
1-1/2 cups beef stock
2 pc bay leaves
5 pc black peppercorns
1 tbsp prepared mustard
3 tbsp MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1/4 cup water

Procedure:

  1. In a pot over medium heat, melt butter then sauté bacon. Set aside bacon.
  2. In the same pan, sauté onion and garlic. Mix in bacon, carrot and mushrooms.
  3. Add beef then pour in beer and let simmer. Add enough beef stock to cover meat, bay leaf, peppercorns and mustard. Let simmer.
  4. Add flour mixture while stirring continuously. Simmer until sauce thickens. 

Makes 6 servings.

Yield: 7 cups. 


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