Sailor's Stew You Have To Try

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Sailor's Stew

"This is a hearty red meat stew the use of beer and red meat broth as its base. It's very yummy and I've never had any complaints approximately it. If you use older potatoes in this recipe they will ruin down better throughout cooking and thicken the sauce."

Ingredients :

1 (3 pound) boneless chuck roast, reduce into 1 inch cubes
1 cup all-purpose flour
1 tablespoon vegetable oil
1 large potatoes, peeled and thickly sliced
2 onions, sliced
2 huge carrots, sliced
1 (8 ounce) package fresh mushrooms, quartered
2 (12 fluid ounce) cans beer
2 cups pork broth
2 tablespoons soy sauce
1 teaspoon entire black peppercorns

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

Preheat the oven to 350 ranges F (a hundred seventy five tiers C). Place meat in a plastic bag with the flour. Toss to coat lightly.
Heat oil in a heavy skillet over medium-high heat. Remove red meat cubes from the bag, and shake off extra flour. Brown beef cubes on all facets, and get rid of to paper towels to drain.
Place potatoes on the lowest of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cowl with carrots and mushrooms. Pour inside the beer, pork broth, and soy sauce. Toss within the peppercorns.
Bake exposed for two hours in the preheated oven, or till meat may be very smooth.

Notes :

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