I bet you can’t guess who made this meal.
If that isn’t the title of a man’s meal, I am not sure what is.
Ross went grocery shopping toinght and came home and made dinner. I was very excited, it smelled so good and seemed like the perfect dinner for a Fall night.
The original recipe is one he found last year I believe, and I am pretty sure it was from allrecipes.com. He made it tonight with a few changes, and it was even better than it was last year. Here it is the way that he made it for us tonight.
Beef and Beer
1 1/2 lbs stew meat
salt and pepper
1/2 c flour
vegetable olive oil
12 oz beer (we used 24 oz)
1 1/2 c
beef broth 1 can of beefy mushroom soup
1 T rosemary
1 pinch dill weed
1 large onion, chopped
2 stalks celery
3 carrots, chopped
(we also added 2 potatoes, chopped into large chunks)
3 cloves garlic, minced
8 oz fresh mushrooms
2 cans diced tomatoes
1 can tomato paste
Boil the potatoes and carrots for a little bit until they are just slightly tender.
Season the beef with salt and pepper, coat in flour. Heat oil in a large pot (Dutch oven works well), add beef, brown on all sides. Remove beef from pot and set aside. Add onion, garlic and celery. Cook until onions are clear and starting to brown. Return meat to pot. Add beer, tomatoes and broth, stir. Add rosemary, dill, carrots and potatoes. Bring to a boil. Simmer over low heat 1 1/2 hours. Add mushrooms toward the end of cooking.