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by Eddy Robey
BEEF STEW AND BEER BREAD (Meat and Pareve)
As Hearty as a Bowl Game
It is the season when most of the male population watches
football. Yes, ladies, I know that some of you are
watching as well, and I apologize for any political
incorrectness. Today, however, I am going to try to help
you plan something tailored to rather stereotypic male
appetites. There are several maxims to be observed in
planning a football menu.
1. Don't think about whether the food is fattening. The
last thing a man with a sports fantasy needs to hear is
that he is overweight. No matter how prettily they are
arranged, raw veggies and nonfat dips are not guy food.
Worry about cholesterol during the rest of the week.
2. If the fellows can't figure out what it is, they won't
want it. Save mystery ingredients for another time.
3. Ask what he wants to drink, and buy it. No clever
substitutions. If he wants a soft drink with sugar in it,
don't tell him the store only had the diet version. Ditto
with the beer.
4. Don't use anything which has the potential to cause
guilt. If you don't wan that tablecloth stained, use a
disposable one. If a spill on the upholstery would break
your heart, use a throw cover. Big boys like to be able
to make a mess without thinking about whether anyone
5. Do not plan to serve anything which must be consumed
on a schedule. If that yummy Canapé recipe should be
eaten right out of the oven, make something else. The
game, not the food, is the main event.
With all the above in mind, it is still a nice thing to
make one special dish. The best bet is some sort of Stew
which can be kept warm in a crock-pot, until they want to
have some. Everything in it should be cut bite-sized, so
that the only piece of cutlery needed is a spoon. Here is
one such recipe. You will notice that there are no
potatoes in it. That is because they crumble to mush, if
kept warm for a long time.
Both of the following recipes contain Beer. When I first
wrote them, I was besieged with joking E-mail from those
who thought that the Beer in my Stew recipe was for the
cook to drink. Although that might be a pleasant way to
pass time in the kitchen, I do intend for the 6 pack to
go into the pot, not the cook. As most of you are aware,
my Grand mere was from Strasbourg, the stew is just one
more example of my Gallic taste for spirits with food.
The French name for the stew is Boeuf Carbonnade.
Easy Beef Stew Ingredients
4 pounds lean Beef Stew Meat, cut in bite-sized pieces
1 pound small Button Mushrooms
2 (1 pound) bags frozen Pearl Onions
2/3 cup Flour
3 tablespoons Cooking Oil
1 tablespoon granulated Mock-Beef Bouillon
4 Bay Leaves
2 tablespoons Worcestershire Sauce
2 teaspoons Marjoram
1 teaspoon Thyme
1 teaspoon Black Pepper
1 6-pack dark Beer
Put the Stew Meat in a plastic bag with the Flour, and
shake to coat thoroughly. Put the floured meat on a plate
next to the stove. Put the Cooking Oil in a large Dutch
Oven over a medium-high heat. When the Oil is hot, add
the Meat to the Oil. Cook, stirring occasionally to
prevent sticking, until the Meat is browned on all sides.
Thorough browning is the most important step toward a
When the meat is browned, add all the other ingredients.
Bring the mixture to a point just below boiling, cover
with a close fitting lid, and place in the oven at 325
degrees. Bake for 2 1/2 hours. Serve. This may be kept
warm for a long period of time. It may be made the day
before, and will freeze well.
Beer is for Cooking, Have Another Recipe
For those of you who would like to know another way to
make something yummy from Beer, here is an easy recipe
for Beer Bread, which would be a wonderful addition to
the menu. It has only 3 ingredients, does not require any
special equipment, and will make the house smell heavenly
while it bakes. This may be prepared in either loaf or
muffin pans. It looks very nice when done in little
individual loaves, such as the ones you often see in
Beer Bread Ingredients
3 cups Self-Rising Flour
1/3 cup Brown Sugar
1 (12 ounce) bottle Dark Beer
In a mixing bowl, combine the Self-Rising Flour and Brown
Sugar. Add the Dark Beer, and stir until the ingredients
are moistened but the batter is not smooth. The little
lumps are just fine. Place in baking tins of any shape,
which have been greased and floured.
Bake in an oven which has been preheated to 350 degrees.
Bake 45 minutes to an hour for a loaf, or about 20
minutes for muffins. The bread is done when it is golden
brown, and pulls lightly away from the sides of the pan.
Copyright 2002 Eddy Robey
Eddy Robey M.A.
Author of It's
Not Just Chicken Soup. Like all Jewish mothers,
I feed everyone in sight, and have been at work in the
kitchen for over 25 years. Correspondence should be
addressed to <email@example.com> and will be read
as soon as the dishes are done. You can find many of my
recipes online at Gantseh
Megillah Please feel free to forward this to
anyone you think would enjoy it, as long as you include