Shiner Picnic Stew Food

TEX-CZECH PICNIC STEW

Steps:

• In a large pot, heat 1 tablespoon of the bacon grease or oil on medium-low heat. Lightly salt and pepper the beef, then add it to the pot. While stirring occasionally, cook the beef until lightly browned and some juices have been released, about 15 minutes. Transfer the beef to a large bowl.
• Add the remaining bacon grease to the pot and add the onions and celery. While occasionally stirring, cook on medium-low until softened and the onions are just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds.
• Stir into the onion mixture the sweet paprika, smoky paprika, chili powder, cumin, thyme, caraway seeds, allspice, cinnamon, cayenne, and tomato paste until a paste forms. Return the beef to the pot and combine it with the paste until well covered.
• Add to the pot the beer, broth, Worcestershire sauce, parsley, and bay leaves. Turn the heat up to high and when it comes to a boil, turn the heat down to low and cook uncovered for 1 hour.
• After the stew has cooked for an hour, peel and cut the potatoes into ¼-inch dice, then add the potatoes to the pot. Taste and adjust seasonings, then continue to cook for another hour or until the meat is tender and the potatoes are softened.
• Serve garnished with parsley and with crusty bread.

BEEF AND SHINER BOCK STEW RECIPE

Steps:

• 1. Preheat oven to 300 degrees. Lightly coat a 3-quart casserole dish with nonstick cooking spray. Set aside. In a large bowl toss all the beef cubes with 1 tbsp. of the oil. 2. Combine the flour, salt, pepper and chile powder in another bowl. Toss the meat, in batches, into the seasoned flour. 3. Heat the remaining 2 tbsp. of oil in a large skiller over medium-high heat. Brown the meat in batches, turning to brown on all sides. Don't crowd the meat because it will not brown and produce the caramelzed juices. 4. When meat is done, add onions and cook, stirring, for 5 minutes. Add garlic and the tomato paste, stirring constantly. Add the beef stock, beer, and carrots, scraping the bottomg og the pan to get up all the brown bits. 5. Transfer to stew the casserole dish, cover and bake for 2 hours, or until meat is tender. 6. Season meat with salt and pepper to taste.