Boeuf à La Bière Beer Beef Stew Food

DEEP, RICH AND BEEFY BEER BEEF STEW

Steps:

• Heat oil in heavy large pot over high heat.
• mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
• Saute beef until very brown on all sides.
• Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
• Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
• Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
• Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
• Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
• ENJOY!
• Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

COQ à LA BIèRE (CHICKEN WITH BEER)

Steps:

• Combine first 3 ingredients and sprinkle evenly over both sides of chicken.
• Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan and sauté 5 minutes on each side or until browned. Remove pan from heat.
• Pour gin over chicken; return pan to heat. Carefully ignite gin with a long match then let flames die down. Remove chicken from pan and keep warm.
• Add celery, carrot, green onions, and juniper berries to pan and sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms.
• Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together and tie securely. Add cheesecloth bag to pan.
• Return chicken to pan, nestling into vegetable mixture. Stir in beer and bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160F
• Discard cheesecloth bag. Remove chicken from pan and keep warm. Place pan over medium heat and stir in yogurt. Cook 1 minute or until thoroughly heated. Do not boil, as the yogurt may curdle. Remove from heat and stir in vinegar. Taste and adjust seasoning, if desired.
• Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates. Top each serving with about 3/4 cup vegetable mixture. Sprinkle with chopped parsley.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

BEER BEEF STEW

Steps:

• Mix flour,garlic salt, and pepper in a large bowl.
• Coat stew meat in bowl of flour mixture, tossing to coat, set aside.
• Heat 1/4 oil in a 6 quart stockpot or roasting pan.
• Saute onion in that pan 8-10 minutes.
• Remove onion from pan, set aside.
• Add remaining 1/4 cup oil to the same pan.
• Add beef chunks, browning on all sides.
• Return onion to pan.
• Add beer,soy sauce,steak sauce,worcestershire sauce,and thyme.
• Add potatoes,peas, carrots, and parsley.
• Simmer, covered, for 60 minutes,or until meat is tender.