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Irish Steak & Ale Stew https://www.metro.ca/userfiles/image/recipes/ragout-de-boeuf-irlandais-a-la-biere-7312.jpg PT20M PT2H20M PT2H40M
Preheat oven to 350°F (180° C). Toss beef with flour and black pepper in large bowl to coat; set aside. Cook bacon in large, deep nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Stir in beef and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in carrots and cook, stirring occasionally, 2 minutes. Stir in beer and Knorr® Bovril® Liquid Beef Bouillon, scraping up brown bits from bottom of skillet. Bring to boil over high heat. Turn into 3-quart (3 L) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours. Tip: Add chopped onions, celery and diced tomatoes for a heartier stew.
8
3 slices bacon reduced-sodium , chopped 3 lb (1,5 kg) stewing beef, cut into bite-size pieces 1/4 cup (60 mL) all-purpose flour 1/4 tsp. (1 mL) ground black pepper 12 oz (341 mL) dark beer (or stout) 3 large carrots, sliced 2 Tbsp. (30 mL) Knorr® Bovril® Liquid beef bouillon
Irish Steak & Ale Stew

Irish Steak & Ale Stew

Rate this recipe
8 Votes
8
servings
0:20
Preparation
2:20
COOKING
2:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    slices bacon reduced-sodium , chopped
  • 3 lb
    (1,5 kg)
    stewing beef, cut into bite-size pieces
  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 1/4 tsp.
    (1 mL)
    ground black pepper
  • 12 oz
    (341 mL)
    dark beer (or stout)
  • 3
    large carrots, sliced
  • 2 Tbsp.
    (30 mL)
    Knorr® Bovril® Liquid beef bouillon
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180° C).

Toss beef with flour and black pepper in large bowl to coat; set aside.

Cook bacon in large, deep nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes.

Stir in beef and cook, stirring occasionally, until beef is browned, about 10 minutes.

Stir in carrots and cook, stirring occasionally, 2 minutes.

Stir in beer and Knorr® Bovril® Liquid Beef Bouillon, scraping up brown bits from bottom of skillet.

Bring to boil over high heat.

Turn into 3-quart (3 L) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours.

Tip: Add chopped onions, celery and diced tomatoes for a heartier stew.

Source : Knorr

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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