The Cheating Gourmet: Stout Beef Stew
December 16, 2011, By Todd Jessee 2 comments
What you'll need:
- 2 tsp. olive oil
- 1 tbsp. garlic
- 17 oz. family-size container pre-cooked beef tips
- 1 tsp. basil
- 1 cup frozen corn
- 1 cup frozen cut carrots
- 1 cup frozen green peas
- 1 cup frozen pearl onions
- 1 cup frozen home-style potatoes
- 2 cups pre-sliced mushrooms
- 32 oz. beef broth
- ¼ tsp. onion powder
- ¼ tsp. white pepper
- 1 tsp. parsley
- 12 oz. can stout beer
- 1 tbsp. corn starch
- ½ cup water
First cover the bottom of a large with a thin layer of olive oil and place on medium heat. Saute 1 tbsp. of garlic and add the pre-cooked beef tips and let cook for two to three minutes. Using your tube of basil, add 1 tsp and add one cup of each of your frozen ingredients (corn, carrots, peas, pearl onions, home-style potatoes) and 2 cups of pre-sliced mushrooms. Mix those ingredients together and turn up your heat to high and let cook for 3 minutes.
After 3 minutes, add ¼ tsp. of onion powder, ¼ tsp. white pepper, 1 tsp. parsley, half of a can of stout beer and the container of beef broth. Thoroughly mix those ingredients together and let cook until it starts to bubble. The last thing you're going to do is add a tablespoon of cornstarch with ½ cup of water—mix it up really well. Once mixed, add it into your boiling stew and let the stew thicken on high heat. That's it, you are finished. This gourmet stew will be a great, warm dish to serve on a cold winter day.
It’s not cheating, if it’s good eating.
Transcript: All right guys, today we are going to make the ultimate in comfort food, a stout beef stew and as always we’re going to do it the cheating way. So what you’re going to need is from the frozen section: pearl onions, corn, cut carrots, green peas, home-style potatoes, garlic, pre-sliced mushrooms, pre-cooked beef tips, beef broth, a hearty stout and the rest of this stuff over here. So the first thing you do is cover the bottom of your pan with olive oil so you heat your garlic and your beef tips and let those cook for about maybe two to three minutes. And then we are going to add in the rest of our ingredients. You can add in your basil, let’s just say that’s a teaspoon. From here just add your other frozen ingredients so let’s say a cup of carrots, cup of corn, cup of peas, a cup of your pearl onions and a cup of your home-style frozen potatoes. Turn up your heat a little bit, mix those all in and let that cook for a few minutes. All right so now we are going to add a ¼ teaspoon of salt, ¼ teaspoon of onion powder, ¼ teaspoon of white pepper, parsley, we’ll do our half-can of stout beer. What you do with the other half is your business, and our beef base. Give it a good stir; make sure everything mixes in with each other and turn your heat up to high till it starts to bubble. The last thing you’re going to do is add a tablespoon of cornstarch with ½ cup of water—mix it up really well. Make sure it is all mixed before you add it into your boiling stew. And then you’re going to slowly stir that in throughout the stew and make sure it is mixed thoroughly. It’s going to thicken that up so let it just set for a minute. And then, you are ready to serve. And there you have it, a hearty beef stew with a gourmet look. Don’t forget the very last thing you have to do, which is get all your containers, bury them deep in the trash and take all the credit. It’s not cheating, if it’s good eating.
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