*  Exported from  MasterCook  *

                  GRANITE BREWERY'S BEER AND BEEF STEW

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Main dish                        Tom's
               Restaurant

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CUBED VEGGIES-----
  3                    Carrots
  3                    Spanish Onions
  2                    Turnips
  1       cn           Mushrooms
  6                    Potatoes
                       Garlic as desired
                       -----MISCELLANEOUS-----
 10       l            Water (half of large pot)
  1       tb           Dijon mustard
  2                    Beef OXO cubes
    1/4   c            Red wine vinegar
  5       tb           Tomato paste (small can)
  3       tb           Brown sugar
  1                    Bottle beer (heck! use 2)
  1       t            Pepper
  1       t            Thyme
                       -----MEAT-----
  4       kg           Browned, cubed beef
                       -----ROUX-----
  1       c            Flour
  1       c            Oil
  1       c            Water

 This recipe was reduced from the original which was
 intended for about 100 people, and called for 15
 pounds of potatoes, 5 gallons of water and other
 ingredients in the same grandiose proportions. The
 above combination may be varied at will; just remember
 to use beer instead of water to improve the flavours.

 Combine the Cubed Veggies with the Miscellaneous stuff
 and cook until the veggies are done.

 Add the beef and cook another 5 minutes at low simmer.

 Finally, add the Roux, stir well and cook over medium
 heat about 15 minutes.

 To make the Roux, which is a thickening agent used
 around the world and named by the French, you heat the
 oil on medium heat and add the flour. Stirring
 constantly, slowly brown the mixture without burning
 until it turns a nice chocolatey brown. Slowly add in
 the cold water, stirring constantly until the
 consistency is smooth. When required, add to the stew
 and blend in well with the thinner liquid. The 15
 minutes at medium heat causes the flour to absorb a
 lot of the liquid and thicken the stew.



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