Thursday, November 5, 2015

Beer and Beef Skillet Stew

Thanks to Ellie Krieger, I have discovered how to make a quick dinner that resembles stew. Real stew, like the kind my Grammie makes, takes hours. I do not have that time on weeknights.... Let's be honest, I don't often have that time on weekends, either. To make a quick version, here are four easy steps.

  1. Use a large skillet. Brown some steak strips that you would usually use for stir-fry; set aside.
  2. Add a bottle of beer to the hot skillet and let it reduce by half. (All the alcohol burns off.)
  3. Add some finely chopped baby potatoes and carrots, along with plenty of stock.
  4. As soon as the vegetables are tender (about 10 or 15 minutes), put the meat back in, add some frozen peas, and thicken it with some tapioca powder or flour.

This dish is part of our Eating with Ellie blogging group. If you want to join in, next week we are making pan-steamed broccoli with lemon, garlic, and parsley gremolata from Weeknight Wonders. You are welcome to join us; no long term commitment required. Visit the others in my blogging group to see if they liked the recipe.

Do you face time challenges on weekdays?


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