Beef and Beer Stew

 

Beef and Beer Stew
Serves 6.

2lbs beef cheek or round cut into 2" cubes

2 tbsp vegetable oil

2 stalks celery (cut into 1" pieces)

2 medium onions, sliced

2 cloves garlic, minced

2.5 cups of beer

4 slices of pumpernickel bread, crumbled

Back side
3 large carrots cut into 1" pieces

Salt and Pepper to taste.

Chopped fresh parsley for garnish

Preheat over to 350°.

In Dutch Oven brown beef in 1tbsp oil:  Remove from pan and set aside. In same pan sauté celery, onions, and garlic using other 1tbsp of oil.  Add reserved beef, beer, bread crumbs and carrots. Cover and bake 1.5 hr. until meat is tender. Season with salt and pepper and garnish. 



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