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This is a recipe that always brings back amusing memories. The first time I made it as a newlywed I followed the directions to a T and proceeded to add 1 cup of beef broth powder, thinking that was the meaning of 1 cup of beef broth. I still chuckle when I think of how salty, yet so very tasty the stew was, and that humbling feeling when I realized where I had gone wrong.
2 tablespoons oil
1 pound (450 grams) beef stew cubes
1/4 cup flour
1 large onion, cut in rings
2 stalks celery, sliced
4 carrots, peeled and sliced
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Honey
3 tablespoons Kedem Wine Vinegar
2 tablespoons parsley flakes
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon black pepper
1 cup beef broth
3/4 cup beer
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Heat oil in a large frying pan.
Dredge beef cubes in flour and then brown in oil for two to three minutes. Add in onion, garlic, celery, and carrots and cook another three minutes. Reduce heat to medium. Add honey, vinegar, parsley, bay leaf, basil, black pepper, and beef broth. Slowly add beer and mix well.
Transfer the stew to a 9- x 13-inch pan. Cover pan and bake for two and a half to three hours.
Food Styling: Tehila HobermanPhotography: Daniel Lailah
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Can I make this in a crock pot?
I don’t see why not. Cook it low and slow, though 🙂