Marilyn that one spear of asparagus reminds me of DH finding only one Morel mushroom. What good is that?? [:'(] I said I hope you left it there to produce more! He did...
Trying to decide what to have for Sunday dinner. I think I'll make beer stew. We haven't had that in a long time. Here's the recipe.
Beer Stew
2 1/2 lbs onions, sliced
About 1/2 cup Canola Oil
2 garlic cloves, finely chopped
1/3 cup AP flour
2 tsp salt
1 tsp black pepper
3 lb boneless chuck roast, cut in 1/2 inch cubes
1 1/2 tbs soy sauce
1 1/2 tbs Worcestershire sauce
1 1/2 tbs steak sauce (A-1)
2 bay leaves
2 tsps dried thyme
1 12 oz can of regular beer (Budwiser) don't use lite or a dark beer
1 can beef broth (about 1 1/2 cups)
Cook onions in 2 tbs of oil in a 6-8 qt oven-proof heavy pot over moderate heat. Stirring frequently until lightly browned; about 30 minutes. Add garlic and cook, stirring, about 5 mins.
Preheat ove 325 degrees
Combine flour, salt, pepper in a zip lock bag. Pat beef dry and toss with flour. Heat 2 tbs of oil in a large heavy skillet until hot; brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
Add soy, Worcestershire and steak sauce, bay leaves, thyme, beer and beef broth to the pot with the beef and onions. Salt and pepper to taste. Bring to a simmer. Cover pot and braise stew in middle of the oven until meat is tender. About 2 hours.
Serve over noodles, mashed potatoes or rice.