This brilliant stew works on so many levels. It’s adapted from a 30-year old cookbook of Texas recipes. I’ve tried it with Fayette County,Texas brewed Shiner Beer, Guinness, and even Coors Light.

For my last experience,  I used half beer / half beef broth, and added the listed ingredients in parentheses (optional) , but saute’ing onions and mushroom are essential before browning the meat. Also, coating the browned meat with the flour, dry mustard and brown sugar mixture before adding wet ingredients is strategic to form a thick stew broth that will simmer for several hours.

It makes a lot, so enough for two meals or divide and put half in two large mason jars and share with someone. Can Refrigerate for 3 to 4 days. Continue reading