Beef Stew Recipe

There's still enough winter
left where I am to make stew. I love the
combination of beef and beer in this recipe. It's like having dinner at a bar without having to lift a glass. Stew is good made with all sorts of meats
(lamb being another favorite), but a tougher cut of beef is an ideal candidate
for slow cooking in broth. Feel free to
adjust or change vegetables and seasonings, but don't hold me responsible for
the outcome. Make a pot of stew and
you'll have a good reason to enjoy winter.

Beef Stew Recipe

• 1 pound stew meat, cut in
  chunks
• 1/2 cup flour
• Salt & pepper
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 garlic cloves, pressed
• 1 bottle beer
• 32 oz. beef broth
• 1 onion, chopped
• 12 oz. carrots, chopped
• 3 medium potatoes, scrubbed
  and chopped (no need to peel)
• 2 teaspoons dried oregano 

Pour flour, salt and pepper
in a plate and combine well. Toss chunks
of beef in flour mixture to cover. Heat
oil in large stock pot and brown meat well on both sides. Let drain on paper towels. Stir tomato paste into pot and add
garlic. Stir for about 2 minutes. Add beer, broth, and vegetables. Bring to boil. Reduce to simmer, add oregano, return beef to
pot and cook about 1 hour. Taste and add
salt and pepper as necessary.