Spicy Beef Stew

Prep Time: 30 Minutes

Cook Time: 180 Minutes

Ready In: 210 Minutes

Servings: 6

Hearty beef stew that was adapted to what I had on hand and came out pretty good. The Original recipe I based this on just called to flour the beef but I threw some seasonings into it and the beef pieces came out Delicious!!! It is Completely optional.

Ingredients:

3 lbs stew meat

flour, to brown the meat mixed with

white pepper, and

garlic powder, and

salt (all optional and substitutable)

6 tablespoons vegetable oil

3 (8 ounce) cans beef broth

2 (12 ounce) cans beer (any kind)

4 carrots (cut into 1/2 inch chunks)

6 celery ribs (cut into 1/2 inch chunks)

4 red potatoes (quartered, i remove the eyes but that is personal preference)

3 garlic cloves (crushed)

2 tablespoons cumin

3/4 tablespoon ground allspice

2 tablespoons cayenne pepper (optional to taste)

1 sprig rosemary

1/3 cup heavy cream

Directions:

1. Flour the stew meat.
2. Heat 3 Tbsp Oil on High in large pot till just smoking, sear the outside of half the meat and set aside. The meat pieces should still be medium rare on the inside. Heat the remaining 3 Tbsp Oil (still on high) and sear the remaining stew meat.
3. Don't remove the meat from the pot, replace the original stew meat.
4. Add the beer and the beef stock to the still hot pot. Bring to a boil.
5. Add the Carrots through the Cayenne Pepper.
6. Turn the stove down and Simmer for 2 hours.
7. Add the Rosemary and Heavy Cream and simmer for another 15-30 minutes until thickened.

By RecipeOfHealth.com