BUTTER BEER BEEF STEW

This same recipe works well with a chuck roast!

PEANUT BUTTER ROOT BEER BEEF STEW

3 tablespoons avocado oil
3 tablespoons creamy peanut butter
2 pounds cubed beef stew meat
Salt and pepper, to taste
1 large onion, diced
3-4 good sized cloves garlic, minced
12 ounces root beer
3½ cups beef broth
3 tablespoons tomato paste
2 tablespoons Whiskey Worcestershire sauce
½ teaspoon paprika
8 new potatoes, quartered
4 carrots, sliced
1 small stalk celery or fennel for added flavor, sliced
1/3 cup Wondra flour
Finely chopped fresh Parsely – garnish

  • In a large ziploc bag sift together the flour, salt, pepper and paprika.
  • Toss beef in flour mixture until well coated. Save flour!
  • Over medium-high heat, Heat oil in large Dutch oven.
  • In a single layer brown meat on all sides, working in batches if necessary.
  • Remove to medium bowl and toss with peanut butter until well coated. Set aside.
  • Add onion and celery (fennel) to Dutch oven and reduce heat to low, cooking until softened, about 3-4 minutes.
  • Add garlic and cook for about 1 minute more.
  • Pour in root beer, beef broth, tomato paste, Worcestershire, paprika, ½ teaspoon each of salt and pepper.
  • Simmer for 1½ to 2 hours until meat is tender.
  • Stir in potatoes and carrots, simmering until vegetables are tender and meat is falling apart, 45 minutes or so.
  • Remove 1 cup of liquid from pot and slowly whisk in leftover dredging flour.
  • Slowly stir flour mixture back into pot and bring to a SLOW boil.
  • Reduce heat and simmer for 10 minutes until thickened.
  • Adjust seasonings as needed.
  • Garnish with fresh parsley.

NOTE: To make this in the crock pot, brown beef. Add beef and all other ingredients, except flour to crock pot. Cook on low for 10-12 hours, or on high for 4-6. Remove 1 cup of liquid and slowly add flour. Slowly stir four mixture back into crock pot. Cook on high for 15-20 minutes, or until thickened.

CHEDDAR GRITS SOUFFLE’

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/2 cup Quick Grits
3/4 cup grated sharp cheddar cheese
1/4 cup butter
2 1/2 tablespoons milk
2 medium eggs, beaten

  • Preheat oven to 350°.
  • Coat individual ramekins with non-stick cooking spray.
  • Combine water, and salt in large sauce pan bringing it to a SLOW boil.
  • Stir in grits gradually.
  • Reduce heat to low.
  • Cover and cook 5-7 minutes, stirring occasionally, until thickened.
  • Remove from heat.
  • Add most of the cheese and butter, stirring until melted and well blended.
  • Add milk, eggs, peppers, mixing well.
  • Pour into prepared ramekins.
  • Top with remaining cheese.
  • Bake 45 minutes or until set and golden brown.
  • Garnish with a little grated cheddar cheese.
  • Let stand 10 minutes before serving.

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