Beef, Soups and Stews

British Isle Stew

  • 6 tablespoons Flour
  • 2 1/2 teaspoons Salt
  • 1/4 teaspoon Pepper
  • 2 pounds Boneless chuck steak, cubed
  • 3 tablespoons Vegetable oil
  • 2 medium Onions, cut in eighths
  • 1 clove Garlic, minced
  • 1 can Whole peeled tomatoes
  • 1 1/2 cups (12oz) Beer
  • 1/4 teaspoon Cinnamon
  • 1 Bay leaf
  • 1/4 cup Chopped parsley
  • 2 cups Hot mashed potatoes
  • 1 tablespoon Butter
  • 1/2 cup Shredded Cheddar Cheese

    • Mix flour, 2 tsp. salt and pepper. Coatmeat with mixture. Heat oil in a large saucepan; add beef and brown on all sides. Add onion and garlic; cook until onion is tender. Stir in remaining flour. Add tomatoes, beer, cinnamon, bay leaf and2 Tbl of parsley. Cover and cook over low heat for at least 2 hours or until meat is tender. Turn into chafing dish over canned heat and keep warm. Combine potatoes, butter, 1/2 tsp salt, cheese and remaining parsley. Spoon potatoes aroundinside edge of chafing dish and over stew.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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