Beer Stew
Leeky Chicken Stew
Crock-Pot Carbonade Flammande

Beer Stew

1 lb. onion
1 Tbsp steak sauce
1/2 tblsp.butter
1 Tbsp Worcestershire sauce
2 lbs. beef stew meat
1 bay leaf
1/2 tsp. ground thyme
2-3 medium potatoes
1 can beer
1 pkg. frozen peas
1 Tbsp soy sauce
flour, salt, and pepper

Saute sliced onion rings in butter and remove when cooked slightly. Coat
meat in flour, salt, and pepper. Brown in onion flavored butter. Mix
thyme,
sauces, beer, and bay leaf together. Add meat and onions and place in 1
1/2-quart casserole (covered). Cook 1 1/2 hours in 325 oven. Add potatoes
which
have been quartered, then add frozen peas. Cook until potatoes are tender,
approximately 1/2 hour. Cooking aroma is terrific


Leeky Chicken Stew

2 skinless chicken breasts, cut into 3 large pieces each
6 large mushrooms, cut into thick slices
2 Tbsp olive oil
1/2 cup dark beer
1 leek, halved lengthwise and sliced into 1-inch pieces
1/4 cup soy sauce
3 small potatoes
2 Tbsp sesame oil

In skillet with lid, brown chicken in 1 tablespoon olive oil for 3-4
minutes
and set aside. Inside it should still be uncooked. Brown leeks in
remaining
olive oil 2 minutes. Add potatoes and mushrooms and brown 2 minutes. Add
beer, soy sauce, and sesame oil and deglaze pan. Arrange chicken on top of
vegetables and cover. Reduce heat. Simmer 20-25 minutes till potatoes are
tender. Uncover, mix well, add freshly ground black pepper. Serves 2-3.


Crock-Pot Carbonade Flammande

2-3 lbs. boneless beef chuck, cut into 1 inch cubes
1 (12 oz.) can beer
1 onion, thinly sliced
2 bacon slices, cooked and crumbled
1 tsp. salt
2 Tbsp cornstarch
1/8 tsp. pepper
1/4 cup water
2 tsp. brown sugar
cooked noodles
1 clove garlic, minced

In a slow cooker combine meat, onion, salt, pepper, brown sugar, garlic,
beer, and bacon. Cover and cook on low 5-7 hours or until meat is tender.
Turn control to high. Dissolve cornstarch in water. Stir into meat
mixture.
Cover and cook on high 20-30 minutes or until slightly thickened. Serve
over
noodles. Serves 5-7.


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