lamb

lamb

B.C. Beef in Beer (Serves 6)

Provided by Judie Steeves
This is one of our favourite recipes, and I’ve heard the same comment from many others. This appeared in one of my first food columns. It’s great done either on the stove top or in the slow cooker.

2 lb. (1 kg) B.C. beef strips or cubes
flour, salt and pepper
skim of oil
1-2 large onion(s), sliced
1-4 cloves of garlic, crushed
4-6 carrots
2 ribs celery
12 mushrooms, whole
1 1/2 c. (355 ml) beer
1 tsp. (5 ml) brown sugar

Dredge beef chuck, round or other stewing meat in flour seasoned with salt and pepper to taste. Slice onions, crush garlic, chop up carrots, celery and mushrooms, if large. Heat enough oil over medium heat, to coat the bottom of a dutch oven or heavy pot, and saute onions until limp, but not brown. Remove onions and add enough oil to thinly cover the bottom of the pot, and brown the beef. Return onions to the pot, along with minced or crushed garlic and vegetables. Stir in beer and sugar. Bring it back to bubbling, then lower heat, cover and simmer for two hours or so, or put it into a 325  F oven for the same time. Or, you can cook it in the slow cooker for about eight hours.