BEEF AND STOUT STEW
2 lb. Stewing Beef
1 tsp. salt
1 clove garlic (or 1/2 tsp. garlic powder)
1 lrg. onion
1 -12 oz. bottle of stout beer (Guinness)
2 c. chop'd carrots
1- 4 in stem fresh rosemary (or 1 tsp dried rosemary)
2 bay leaves
1 c. cornstarch
1/2 c. flour
1/3 c. oil
1 c. luke cool water
black pepper (to taste)
*Roll cut (cubes) beef in flour. In a deep cookpot place cubed, floured beef in 1/3. c. oil. Brown on all sides.
Comine all ingredients into the cookpot, except the cornstarch and water.
Cook on simmer for 3 hours. Be sure to add more liquid (beer is fine) if you have moisture loss. When your meat is tender, mix the cornstarch and water. Turn up the heat to med. high. When bubble appear add cornstach mix, a little at a time, stirring constantly. Continure to add until desired thickness.
QUICK BREAD (with Beer)
3 c. all purpose flour
3. tsp. baking powder
1 tsp. salt
3 tbl. sugar
1- 12 oz. bottle of beer. (any)
Preheat oven to 375 degrees (190 C)
Lightly grease a 9x5x3 pan. Combine all ingredience in a bowl and mix well. Pour into your bake pan and bake for 1 hour.
SPICE CAKE (with beer)
1 c. soft butter
1 c. brown sugar
1 egg beaten
1 c. all purpose flour
1 tsp. baking powder
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground allspice
1 tsp. baking soda
1 tsp. salt
1 cup BEER
Preheat oven to 375 degrees (190 C)
Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda and salt, set aside.
In a separate bowl, cream butter and brown sugar until light and fluffy. Add the egg and beat well. Add the flour mixture, alternately with the beer mix well to combine. Pour into a greased and floured 9x5 loaf pan.
bake 40-50 min. Let cool before cutting.