*  Exported from  MasterCook  *
 
                    GRANITE BREWERY'S BEER AND BEEF STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Tom’s
                 Restaurant
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CUBED VEGGIES-----
    3                    Carrots
    3                    Spanish Onions
    2                    Turnips
    1       cn           Mushrooms
    6                    Potatoes
                         Garlic as desired
                         -----MISCELLANEOUS-----
   10       l            Water (half of large pot)
    1       tb           Dijon mustard
    2                    Beef OXO cubes
      1/4   c            Red wine vinegar
    5       tb           Tomato paste (small can)
    3       tb           Brown sugar
    1                    Bottle beer (heck! use 2)
    1       t            Pepper
    1       t            Thyme
                         -----MEAT-----
    4       kg           Browned, cubed beef
                         -----ROUX-----
    1       c            Flour
    1       c            Oil
    1       c            Water
 
   This recipe was reduced from the original which was
   intended for about 100 people, and called for 15
   pounds of potatoes, 5 gallons of water and other
   ingredients in the same grandiose proportions. The
   above combination may be varied at will; just remember
   to use beer instead of water to improve the flavours.
   
   Combine the Cubed Veggies with the Miscellaneous stuff
   and cook until the veggies are done.
   
   Add the beef and cook another 5 minutes at low simmer.
   
   Finally, add the Roux, stir well and cook over medium
   heat about 15 minutes.
   
   To make the Roux, which is a thickening agent used
   around the world and named by the French, you heat the
   oil on medium heat and add the flour. Stirring
   constantly, slowly brown the mixture without burning
   until it turns a nice chocolatey brown. Slowly add in
   the cold water, stirring constantly until the
   consistency is smooth. When required, add to the stew
   and blend in well with the thinner liquid. The 15
   minutes at medium heat causes the flour to absorb a
   lot of the liquid and thicken the stew.
  
 
 
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