Stoned Stew Best of Bridge
- ddawnzer Jan 20, 2011 08:33 AM
I am hoping that someone out there can tell me a link to get the recipe for STONED STEW by the ladies from the Best of Bridge..it used to be online and now I can't find it anywhere. I am in Florida now and don't have my cookbook with me..please help ..if you can..
Stoned Stew from "Enjoy" - (Best of Bridge)
3 pounds stewing beef, cut up
1/4 cup flour
1/2 tsp. salt
1/2 tsp. seasoned pepper
1/4 cup oil
2 large onions, thinly sliced
10 oz. can sliced mushrooms
10 oz. can beef broth
12 oz. bottle of beer
2 tbsp. vinegar
2 tsp. sugar
2 cloves garlic, minced
1 tsp. thyme
3 bay leaves
2 tbsp. dried parsley
Coat the trimmed beef cubes in a mixture of the flour, salt and pepper. Brown the meat then add the rest of the ingredients to the pan. They say to add the liquid from the canned mushrooms too - (don't know about that, isn't it very salty?) Cover and simmer for about 2 hours, adding water if it is needed. Mix in parsley and serve over hot buttered noodles.
The ingredient list is as is from the cookbook ( I understand that is OK - right? ), and I hope I have paraphrased the directions enough to satisfy the copyright police.
I have the recipe for Stoned Stew from "Enjoy" pg. 154 but I am uncertain about posting the recipe. Could someone please clarify if I can post it as it is from the cookbook, or do I need to make some kind of changes to avoid copyright problems? I'm sure there are clear instructions re: what you can and cannot do here, but I can't find them.
Edit: Dumb!!! I see it now. Recipe follows.
Edit again: Yikes!! it appeared above. I'll get the hang of this eventually. ;>)
re: iL Divo
Just a friendly suggestion for making this tasty stew..fresh mushrooms are WAY better and lots of them..I also use LOTS more onions than it calls for. It's great to cook on top of the stove, oven or crock pot..If you don't want to put beer in it you can use wine or even just more beef stock or consomme. Dark beer is best...Enjoy..that's the book that contains this recipe..