I had posted another "instructables" recipe for beef stew earlier....that one was similar but the sauce was a tomato base as opposed to this one... which is a brownish beer gravy... this is a little heavier in texture but a great winter stew....
Step 1: THE INGREDIENTS
1 1/2 lb. of beef cubed and floured
2 medium onions
1 plum tomato
1 large red potato
1cup of corn ( if not fresh then I prefer to use frozen)
1 cup of peas
1 12 oz. bottle of your favorite beer
Step 2: PREPARING THE BEEF
In a bowl mix together some flour, salt, pepper, parsley and basil. Make sure when you flour the cubed beef that all sides are coated. In a cast iron skillet, heat enough oil just to coat the bottom of the pan, brown all sides of the beef to insure that you seal in the flavors, please note there is no need to fully cook the meat, as it will be in the stew for at least an hour.
Step 3: SAUTE THE VEGETABLES
in a large saucepan using high heat at first, sauté the onions until they become transparent and slightly brown. then add in the chopped potatoes and let brown for a few minutes before adding in the carrots, peppers, celery, and corn. let this mixture sauté for a few minutes until the vegetables start to slightly brown and then add in the chopped tomatoes.You must wait until the vegetables have slightly browned prior to adding in the tomatoes, as tomatoes are slightly watery and essentially stop the sautéing process. Continue to sauté for another five to ten minutes before adding in the browned beef.
Step 4: FINISHING THE STEW
Now that the beef is browned and the vegetables are saute‘, add back in the beef and cook for ten minutes. Now, add the beer along with the peas, corn and a cup of water. Let cook for approximately an 1 -1 1/2 hours set to a simmer or until the meat is tender.