Alberta Red-Eye Stew Recipe

About this recipe

A hearty and flavorful dinner stew featuring tender beef, vegetables, and a rich sauce infused with beer and seasonings. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Thyme Bunched Herb
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 8 X 330 Ml Jubel Mixed Pack
• - Cawston Press Pressed Tomato Juice
• 1 Kg Harry & Percy British Salad Potatoes
• 500G Daylesford Organic Pastured British Beef Shin
• 395G D'Aucy Chopped Spinach
• 100G Terre Exotique Winemaker'S Salt, 100G
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 118G Poon'S Wo Sauce, 118G
• 270 g Potts Steak Sauce 270G
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. In a bowl, mix 1/4 cup all-purpose flour, 2 teaspoons salt, and 1/2 teaspoon pepper. Dredge 1 1/2 lb stewing beef in the mixture until evenly coated.
2. 2. Heat 1/4 cup salad oil in a large pot over medium-high heat. Add the coated beef and brown it on all sides.
3. 3. Add 2 lb chopped onions and 1 minced clove of garlic to the pot. Cook until the onions are transparent, stirring occasionally.
4. 4. Pour in 12 oz beer, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon steak sauce, 1/2 teaspoon thyme, and 2 bay leaves. Stir well and bring the mixture to a boil.
5. 5. Cover the pot, reduce the heat to low, and let it simmer for 1 hour.
6. 6. Add 2-3 cups tomato juice to the pot and stir. Continue simmering for 30 minutes.
7. 7. Add 2 chopped carrots, 2 diced potatoes, and 1 cup frozen peas to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
8. 8. Remove the bay leaves before serving. Serve hot and enjoy.