I found a frozen piece of meat in my freezer last Saturday and since Sunday was all about football, I set it aside to thaw for a big pot of stew.  Keeping some basic staples around the house, i.e. celery, carrots, onions, tomato paste and potatoes, saves you from a trip to the grocery store on game day ~ UGH!  Oh, wait…do we have enough beer????  Honey!!!

 

2 pounds chuck – cut into 2 inch pieces

2 T. Vegetable Oil

2 each, celery stocks and carrots – medium dice

1 medium onion, diced

2 gloves garlic, minced

2 T. Tomato Paste

2 T. Flour

1 Can Budweiser (Hey, it’s AMERICAN football!)

4 Cups Beef Stock

2 Cups Water

8-10 small red potatoes, cut into 1 inch pieces

S&P to Taste

Salt and Pepper the beef.  In a large stock pot or dutch oven, heat the oil to medium high.  Working in batches so as not to crowd the pan and ‘boil’ your meat, brown on all sides and remove with a slotted spoon into a bowl.  Finish cooking the meat and drain off all fat, leaving behind about 1 T.

Reduce heat to medium and add the celery, onion, garlic and carrots.  Saute until well coated, then mix the tomato paste with a little bit of the water and pour over the vegetables and stir to incorporate.  Sprinkle the flour over the top and mix well.

Increase the heat to medium high and add the beef and all the juices back to the pot.  Add the stock, water and beer and bring to a slight boil.  Reduce heat to simmer and let cook for about 90 minutes.  Add the potatoes after 1 hour of cooking – this should thicken your stew sufficiently.  Adjust for seasoning and PLAY BALL!!!!