Shipwreck Stew

Ingredients and Weight:

• 3 lbs beef stew meat, cut into 1-inch cubes
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup all-purpose flour
• 1 tbsp salt
• 1/2 tbsp black pepper
• 3 cups beef broth
• 1 cup dark beer
• 1 cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 1 bay leaf

Preparation Time: 30 minutes

Cooking Time: 3-4 hours

Difficulty Level: 3/5 (Moderate)

Preparation Method Steps:

1. Season the beef cubes with salt and pepper.
2. Heat a large Dutch oven or stockpot over medium-high heat. Brown the beef cubes in batches, removing them as they brown.
3. Add the onions, garlic, potatoes, carrots, and celery to the same pot and sauté until softened.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the beef broth, dark beer (if using), red wine (if using), Worcestershire sauce, and bay leaf.
6. Return the beef cubes to the pot and bring to a simmer.
7. Cover and cook over low heat for 3-4 hours, or until the beef is tender and the vegetables are cooked through.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 15g (5g saturated)
• Carbohydrates: 20g
• Protein: 25g
• Fiber: 2g

Dish Characteristics:

• Hearty and comforting
• Rich in beefy flavor
• Perfect for a cold winter night
• Suitable for American taste preferences

User Comments:

• "The beef was so tender and flavorful."
• "The vegetables were cooked to perfection and added a nice crunch to the stew."
• "I loved the combination of the beer and red wine in the sauce."
• "This is the perfect stew for a special occasion."
• "I would definitely recommend this recipe to others."

Special Precautions and Tips:

• Use a high-quality beef broth for best flavor.
• If the stew becomes too thick, add more beef broth or water.
• Do not boil the stew, as this can make the meat tough.
• Serve the stew with crusty bread or mashed potatoes.