Beef And Shiner Bock Stew Recipes

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 ;-)

BEEF AND PORTER STEW

Steps:

• Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
• Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
• Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
• Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.

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.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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.