Directions for: Irish Steak & Ale Stew
Ingredients
3 slices reduced-sodium bacon, chopped
3 lb(s) (1.5 kg) stewing beef, cut into bite-size pieces
cup (60 mL) all-purpose flour
tsp (1 mL) ground black pepper
12 fl. oz. (341 mL) dark-style beer (or stout)
3 large carrots, sliced
2 Tbsp Knorr Bovril Liquid Beef Bouillon
Directions
1. Preheat oven to 350F (180 C). Toss beef with flour and black pepper in large bowl to coat; set aside.
2. 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.
3. Turn into 3-quart (3 L) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours.
4. Knorr Chef Tip: Add chopped onions, celery and diced tomatoes for a heartier stew.
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