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St. John's Stout Stew

Barry C. Parsons
  • 2100 minutes
  • Serves 10

INGREDIENTS

8

slices Bacon, crisp cooked

4

lbs Beef roast

2 cups

Button mushrooms

2

lbs Carrots

2

lbs Fingerling or other baby yellow or red potatoes

6 cloves

Garlic

1 lb

Parsnip

1 lb

Pearl onions

2

Red onions, small

3

sprigs Rosemary, fresh

4 tbsp

Thyme, fresh

1 lb

Turnip

8 cups

Beef stock., good

2 tsp

Black pepper, cracked

1/2 tsp

Cloves, ground

1

Nutmeg, whole grated

1 cup

Orange juice

24 oz

Yellowbelly st. john's stout beer