Best A1 Supreme Garlic Beer Stew Recipes

A.1. Beef Stew image

Provided by ElizabethKnicely

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 lbs beef stew meat
10 cups water
4 large carrots, peeled and diced
4 stalks celery, diced
1 onion, chopped
2 cups frozen Italian cut green beans
1 (15 ounce) can diced tomatoes
2 teaspoons rice vinegar or 2 teaspoons white vinegar
1 (5 ounce) bottle A.1. Original Sauce
2 cups brown rice
garlic toast (optional)

Steps:

In large pot, heat the oil. Add the stew meat and sear/brown on all sides to seal in the juices. Once the meat has browned, add 10 cups of water.
Add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. Add vinegar and bottle of A.1. steak sauce. Bring to a boil. Then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender.
Bake Garlic Toast according to package directions.
Serve A.1. Beef Stew with Garlic Bread.

Nutrition Facts : Calories 350.6, Fat 8.8, SaturatedFat 2.4, Cholesterol 54.4, Sodium 125.8, Carbohydrate 45, Fiber 4.5, Sugar 5.3, Protein 23.7

Irene's Beer Stew image

Provided by Irene D. Andersen

Yield Makes 8 servings

Number Of Ingredients 16

2 1/2 lb onions, sliced
About 1/2 cup canola oil
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3-lb boneless beef chuck, cut into 1 1/2-inch cubes
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak sauce
2 bay leaves
2 teaspoons dried thyme
1 1/2 to 2 (12-oz) bottles of beer (not dark)
1 tablespoon light brown sugar (optional)
Garnish: chopped fresh flat-leaf parsley
Accompaniment: cooked potatoes, rice, or noodles

Steps:

Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
Preheat oven to 325°F.
Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
Season stew with salt and pepper.