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Receta Granite Brewery's Beer And Beef Stew

Name: Granite Brewery's Beer And Beef Stew
Ingredients: 3 x Carrots; 3 x Spanish Onions; 2 x Turnips; 1 can Mushrooms; 6 x Potatoes Garlic as desired; 10 lt Water (half of large pot); 1 Tbsp. Dijon mustard; 2 x Beef OXO cubes; 1/4 c. Red wine vinegar; 5 Tbsp. Tomato paste (small can); 3 Tbsp. Brown sugar; 1 bot beer (heck! use 2); 1 tsp Pepper; 1 tsp Thyme; 4 kg Browned, cubed beef; 1 c. Flour; 1 c. Oil; 1 c. Water

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Ingredientes

3 x Carrots
3 x Spanish Onions
2 x Turnips
1 can Mushrooms
6 x Potatoes Garlic as desired
10 lt Water (half of large pot)
1 Tbsp. Dijon mustard
2 x Beef OXO cubes
1/4 c. Red wine vinegar
5 Tbsp. Tomato paste (small can)
3 Tbsp. Brown sugar
1 bot beer (heck! use 2)
1 tsp Pepper
1 tsp Thyme
4 kg Browned, cubed beef
1 c. Flour
1 c. Oil
1 c. Water

Direcciones

This recipe was reduced from the original that was intended for about 100 people, and called for 15 pounds of potatoes, 5 gallons of water and other ingredients in the same grandiose proportions. The above combination may be varied at will; just remember to use beer instead of water to improve the flavours.
Combine the Cubed Veggies with the Miscellaneous stuff and cook till the veggies are done.
Add in the beef and cook another 5 min at low simmer.
Finally, add in the Roux, stir well and cook over medium heat about 15 min.
To make the Roux, that is a thickening agent used around the world and named by the French, you heat the oil on medium heat and add in the flour.
Stirring constantly, slowly brown the mix without burning till it turns a nice chocolatey brown. Slowly add the cool water, stirring constantly till the consistency is smooth. When required, add in to the stew and blend in well with the thinner liquid. The 15 min at medium heat causes the flour to absorb a lot of the liquid and thicken the stew.