MEAT - Beef Stew, with beer & mushroom

 I love her handwriting. It gets me every time.

When I first got Gramma's recipes, my Mom said to me that I would now be in charge of the stews. Totally fine with that. But then we found out that I had Celiac, so I tried other recipes. (The best was this beef
bourguignon that I found in a beef pamphlet at Save-on-Foods.)

The original

Gramma's first two, and my copy.
I think I cried on mine.

And then Robb found me Gluten Free beer. It's super delicious... of course someone who isn't on this ridiculous food limiting diet may not think so, but I'd like to believe it tastes just like normal beer!

Anyway, this stew is, as the recipe card states, 'delicious!'

Ingredients
3 lbs beef (cut into 2" cubes)
1 Tblsp vegetable oil
4 Tblsp butter
4 cups thinly sliced onions
2 cloves garlic, mashed and chopped
1 5 ounce can tomato paste
2 tsp salt
1 Tblsp crushed thyme
1/2 tsp pepper
1 bay leaf (I used 2)
3 cups beer (or two bottles)
1 lb fresh mushrooms, quartered
1/2 cup chopped fresh parsley

Directions
Brown meat in oil and a 1 Tblsp butter. Place in casserole dish.

Brown onions & garlic in rest of butter for 5 minutes. Stir in seasonings, beer and tomato paste. Pour over beef in casserole.

I added some of the mushrooms before the first 90 minute bake.
I'm sure Gramma would have smacked me over the the head with a
dishcloth or oven mitt for that one!

Place in 350 F oven for 90 minutes, cover lightly. Stir in mushrooms and cover again - back to the oven for 30 minutes.

Right after we took it from the oven. It reduces a lot. I feel like
I should add more liquid.

Serve over noodles or rice (or potatoes). Sprinkle with parsley. Delicious!

Serves 6.