Granite Brewery's Beer and Beef Stew

== Ingredients ==
=== Cubed Veggies ===
* 3 carrots
* 3 Spanish onions
* 2 turnips
* 1 can mushrooms
* 6 potatoes
* garlic as desired
=== Miscellaneous ===
* 10 liter water (half of large pot)
* 1 tbsp Dijon mustard
* 2 beef oxo cubes
* ¼ cup red wine vinegar
* 5 tbsp tomato paste (small can)
* 3 tbsp brown sugar
* 1 bottle beer (heck! use 2)
* 1 tsp pepper
* 1 tsp thyme
=== Meat ===
* 4 kg browned, cubed beef
=== Roux ===
* 1 cup flour
* 1 cup oil
* 1 cup water
== Directions ==
# 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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Category:Stew Recipes
Category:Beef Recipes
Category:Brown sugar Recipes
Category:Mushroom Recipes
Category:Dijon mustard Recipes
Category:Potato Recipes
Category:Recipes using beer
Category:Red wine vinegar Recipes
Category:Thyme Recipes
Category:Turnip Recipes
Category:Bermuda onion Recipes
Category:Carrot Recipes
Category:Tomato paste Recipes