Ingredients35 m servings 276 cals
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and saute for 5 minutes, or until they are dark brown and tender. Add the beer, 1/2 cup water, bay leaf, thyme, ground black pepper and salt.
- Add the meat, onions, green bell pepper and red bell pepper. Simmer for another 20 minutes, or until beef is tender. Remove bay leaf.
- In a separate small bowl, combine the flour and remaining 1/4 cup water. Mix well, making sure the flour is completely dissolved. Stir this mixture into the meat mixture. Cook until thickened and bubbly, then cook for 3 minutes more.
Per Serving: 276 calories; 10.9 g fat; 14.3 g carbohydrates; 25.2 g protein; 68 mg cholesterol; 349 mg sodium. Full nutrition
ReviewsRead all reviews 12
We love it very much. We will have this more offtion.
Smelled great, none of us liked it. Very dissapointed.
I was so excited to make this recipe with so many favorite ingredients, but the first time I made it, I blamed the results on tough meat from the butcher. However, I made it a second time with m...
I read the reviews and improvised a bit...I used a dark ale and 1/4 water with 1/4 broth. I caramelized the onions and slow cooked the peppers separately by sauteeing it for 20 minutes. I then a...
I made this for my husband and I for dinner one night. Didn't tell him what I was making, but he could smell the "delicious smells!" Very good recipe. Leftovers were delicious, too!
Recipe is fine, I added cremé fraiche at end and thickened a little. I'd cut my meat smaller next time as I like not to have to cut it while eating a stew. Would also try it as a casserole in th...
Very bland, not much taste. We didn't hate the recipe, we just couldn't taste it.
It was easy to make and very delicious. We ate dinner later than planned, because the preparation took a little bit longer than 5 min. You have to keep in mind that veggies need to be cut and ch...