Thursday, December 8, 2011

Beef Stew

This stew was a big hit, I loved it so much that I even had a bit for breakfast (don't judge!).  I didn't have all of the ingredients from the original recipe, but it still turned out amazing and I can't wait to get my hands on the full list of ingredients so that I can bring it to the next level.  For the past year I have rarely made the same meal twice, but I think that this one will be making regular appearances.

Recipe adapted from Skinny Taste


  • 1 cup of green onions- chopped
  • 3 cloves of garlic- minced
  • 2-3 small tomatoes- diced
  • 1.5 lb choice beef stew- cut into bite-sized chunks
  • 1/3 cup beer
  • 1/3 cup water
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 bay leaf
  • 4 baby red potatoes- quartered

Heat some evo oil over medium heat in a large dutch oven.  Add in the green onions and garlic and saute for 2 minutes.  Add in the tomatoes and a pinch of salt, and stir for another 2 minutes.
Add the beef, beer, water, cumin, salt, and bay leaf to the pot.  Cover the pot, reduce to a simmer, and cook for 1 1/2 hours.
Add the potatoes and cook covered for another 20 minutes.  If you want to serve this with rice, this would be a good time to start cooking some.

1 comment:

Jessie said...

yum. I may need to tackle this next weekend, we've been looking for something to go over the massive amount of egg noodles we have in the pantry.