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Beer Stew
1-2 cans of peas
1-2 cans baby potatoes, peeled
1-2 cans carrots, diced
1-2 cans corn
1 can mushrooms
two large onions, diced
other vegetables to taste
1 lb flank steak, or other loose grained meat
six bottles dark beer
salt and pepper
In a large stock pot, empty all the cans of vegetables including
the liquid. Add one or two beers, about 1 tsp each of salt and
pepper. Bring to a quick boil, then reduce heat to low, cover,
and let simmer for about 5 hours, stirring occasionally, and adding
a beer every hour, to keep the liquid level constant.
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Beer Beef Stew 03