Beef And Shiner Bock Stew Recipes

BEER BEEF STEW

Steps:

• In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
• Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

MATT'S TEXAS SHINER BOCK CHILI

Steps:

• In a large Dutch oven brown stew Meat with Evoo And Salt & Pepper.
• Deglaze the pan with Beef stock & Shiner bock beer.
• Add 1 quart of water, cover and braise for 2 hours.
• Add All Tomato products, spices, hot sauce, Worcestershire, brown sugar & Veg.
• Simmer for 1 hour.
• Brown coarse Chili meat with Salt, Pepper, Onion & Garlic powders listed above. Add to pot and simmer for 1 more hour.
• Mix Masa with 1 cup cold water to make slurry. Stir in and simmer for another 30 minutes to cook off corn flour flavor.
• Turn off heat let rest for 15 to 20 minutes . Do a final taste. Season accordingly. Serve in big bowls and garnish With Colby Jack cheese and green onion. Saltine Crackers too! Enjoy ;-)

SHINER BOCK CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat.
• Add the onion, garlic, salt, chili powder and oregano and cook, stirring until softened and fragrant. (About 5-10 minutes.)
• Stir in the tomato paste and the chipotle chile with its sauce. Cook the ingredients for 5 minutes.
• Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned. This will take around 10 minutes.
• Add the beer and simmer until reduced by half, about 3 minutes.
• Chop the tomatoes, then add them and the juices they let out in the chopping process to the Dutch oven. Alternately, add the tomatoes whole with their juices and break/smash them with the wooden spoon. (This method will require you to cook them longer, but it also works!)
• Add the broth and the beans, and bring the mixture to a boil.
• Cook, uncovered, until thickened.
• Serve warm with the garnish of your choosing.

BEEF STROGANOFF RECIPE

Steps:

• Saute onion in butter in large skillet. Combine ground beef, flour and seasonings in large bowl; add to onion. Cook until ground beef looses red color, stirring until crumbly; drain. Add mushrooms, water chestnuts and soup; mix well. Cook over low heat for 5 minutes. Stir in sour cream; remove from heat. Serve over noodles.

BEEF AND SHINER BOCK STEW RECIPE

Steps:

• 1. Preheat oven to 300 degrees. Lightly coat a 3-quart casserole dish with nonstick cooking spray. Set aside. In a large bowl toss all the beef cubes with 1 tbsp. of the oil. 2. Combine the flour, salt, pepper and chile powder in another bowl. Toss the meat, in batches, into the seasoned flour. 3. Heat the remaining 2 tbsp. of oil in a large skiller over medium-high heat. Brown the meat in batches, turning to brown on all sides. Don't crowd the meat because it will not brown and produce the caramelzed juices. 4. When meat is done, add onions and cook, stirring, for 5 minutes. Add garlic and the tomato paste, stirring constantly. Add the beef stock, beer, and carrots, scraping the bottomg og the pan to get up all the brown bits. 5. Transfer to stew the casserole dish, cover and bake for 2 hours, or until meat is tender. 6. Season meat with salt and pepper to taste.