Irene’s Beef Stew

If you are spending over 3 hours preparing one dish, it has to be worth it. Irene’s Beef Stew is easy to make but requires patience, while it’s slowly cooking. Most dishes at restaurants usually look very simple, but we are always trying to find out what’s that secret ingredient they have used to make it extra ordinary. Well, this dish has that secret ingredient as well 🙂 A Corona beer is a secret ingredient in this Stew. You will love how the meat is melting in your mouth and has a thicker consistency sauce. Very important part for you is to pick a good cut of fresh meat. I love to buy the meat at Costco, usually it’s fresh, that’s very important! Each time I make this Beef Stew for my guests, I am impressed how they are asking what’s that secret ingredient that makes it so good, after tasting it:)

Ingredients:

3 pounds beef tri tip steak

2 tbsp extra virgin olive oil

1 tbsp Montreal Steak seasoning

2 cups water

12 oz Corona Extra beer

1 tbsp Worcestershire sauce

3-5 garlic cloves, peeled

1 bay leave

1 big onion, sliced

1/2 tsp seasoning salt

3 large carrots, chopped

3 sticks of celery, chopped

2 tbsp cornstarch

salt and pepper to taste

  

1. Preheat the oven to 365 degrees. Brown meat in hot oil. Sprinkle Montreal steak over meat. Cook for about 5 min on high heat.

2. Add onions, celery, garlic, bay leave, Worcestershire sauce, seasoning salt, water and mix well.

3. Add beer and simmer for 30 minutes on medium heat covered with a lid. Mix occasionally. Take beef stew off from the stove and transfer to the oven for 1 hour 30 minutes. Don’t forget to mix occasionally (every 20 min).

 

 

 

 

 

 

 

 

 

 

 

4. Lower the heat to 300 degrees. Remove bay leave. Add carrots and cook for another hour. Season with salt and pepper to taste.

5. To thicken gravy, using a separate bowl, combine 1 cup of water and cornstarch until smooth (whisking). Pour mixture over meat. Stir for few minutes on medium heat mixing well.

Enjoy with any kind of side dish you like!

❤