Wearing O’ Green Cupcakes

Ingredients:
• 1 package white cake mix (regular size)
• 2 packages (3 ounces each) lime gelatin
• 1 cup boiling water
• 1/2 cup cold water
TOPPING:
• 1 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• Green sprinkles

Directions
• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Yield: 12-15 servings.

Enjoy!

Chocolate Mint Shamrock Cupcakes

Ingredients:
• 1 package chocolate cake mix (regular size)
• Pencil, paper, scissors and waxed paper
• 1 cup light green candy coating disks
• 24 chocolate wafers
• 2 tablespoons corn syrup, warmed
• Gold pearl dust
• 2 packages (4.67 ounces each) mint Andes candies, chopped
• 1/2 cup heavy whipping cream

Directions
• Prepare and bake cake batter according to package directions for cupcakes; cool completely.
• Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
• Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
• Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.

Enjoy!

Chocolate Guinness Cake

Ingredients:
• 1 cup Guinness (dark beer)
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream

Directions
• Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
• In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
• In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

Enjoy!

Carrots Braised in Beer and Carrot Juice

Ingredients:
• 8 medium carrots 
• 1 cup(s) fresh carrot juice
• 1/2 cup(s) hoppy beer, such as a pilsner
• 1 teaspoon(s) sugar
• 1 tablespoon(s) unsalted butter
• Salt

Directions:
• Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover, and cook until tender, about 10 minutes. Transfer the carrots to a plate.
• Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt, and toss to coat. Transfer to plates and serve.

Enjoy!

Beer-Braised BBQ Brisket Grinders

Ingredients:
• 2 tablespoon(s) instant espresso coffee powder
• 2 tablespoon(s) packed brown sugar
• 1 tablespoon(s) smoked sweet paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground ancho chile
• 1 teaspoon(s) kosher salt
• 2 tablespoon(s) canola oil or bacon drippings
• 1 (5-pound) beef brisket, trimmed, leaving a 1/4-inch layer of fat
• 2 large white onions, halved, sliced
• 6 clove(s) garlic, peeled
• 1 bottle(s) (12-ounce) dark Mexican beer
• 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, undrained
• 1 cup(s) chipotle barbecue sauce (or your favorite barbecue sauce)
• 12 Kaiser, brioche, or Portuguese rolls, split
• Coleslaw

Directions:
• Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
• Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
• Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
• Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
• To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.

Enjoy!

Fried Beer-Battered Fish and Chips with Dilled Tartar Sauce

Ingredients:
• 1 1/4 pound(s) baking potatoes, peeled and cut into 2 1/2- by 1/3-inch sticks
• Vegetable oil, for frying 
• 1 1/2 cup(s) all-purpose flour
• All-purpose flour, for dredging
• Kosher salt, to taste
• 1 3/4 cup(s) cold lager or pilsner
• 1 3/4 pound(s) center-cut skinless cod or haddock fillet, cut into four 6- by 2-inch pieces
• Freshly ground pepper, to taste
• Malt vinegar, for serving
• Dilled Tartar Sauce, for serving

Directions:
• In a large bowl, cover the potatoes with water; let soak for 1 hour. Drain the potatoes and pat dry thoroughly with paper towels.
• Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2 inches of oil to 330 degrees F. Add the potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer the potatoes to the rack to drain. Let cool for at least 15 minutes.
• Meanwhile, in a large bowl, whisk the 1 1/2 cups of flour with 1 1/2 teaspoons of salt. Whisk in 1 1/2 cups of the cold beer until the batter is almost smooth; it should be a little lumpy. Refrigerate for 15 minutes. Stir in the remaining 1/4 cup of beer.
• Preheat the oven to 350 degrees F and heat the oil to 375 degrees F. Add half of the potatoes and fry until crisp, 2 minutes; transfer to the rack to drain while you fry the remaining potatoes. Spread the fries on a large-rimmed baking sheet.
• Reduce the oil temperature to 325 degrees F. Season the fish with salt and pepper. Mound flour in a wide, shallow bowl. Working with 2 pieces at a time, dredge the fish in the flour, shaking off the excess. Dip the floured fish in the beer batter; allow any excess batter to drip off. Add the battered fish to the hot oil and fry, turning a few times, until richly browned and crunchy and the fish is cooked through, 8 to 10 minutes. Drain the fish on the rack, lightly blot dry with paper towels and keep warm.
• Reheat the fries in the oven. Batter and fry the remaining fish. Serve the fish and chips hot with malt vinegar and Dilled Tartar Sauce.

Dilled Tartar Sauce: In a bowl, blend 3/4 cup mayonnaise with 3 tablespoons sweet pickle relish, 1 diced sour pickle, and 1 tablespoon chopped dill. Season the tartar sauce with salt and pepper and serve cold. Makes about 1 cup.

Enjoy!

Stuffed Baby Red Potatoes

Ingredients:
• 24 small red potatoes (about 2-1/2 pounds) 
• 1/4 cup butter, cubed 
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 cup crumbled cooked bacon, divided
• 2/3 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika

Directions
• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
• In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
•Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through. Yield: 2 dozen.

Enjoy!

O’Larry’s Skillet Potatoes

Ingredients:
• 2 pounds potatoes, cut into 1/2-inch cubes
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 teaspoon Caribbean jerk seasoning
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 garlic cloves, minced

Directions
• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until almost tender. Drain.
• In a large skillet, saute the potatoes, onion, red pepper, jerk seasoning and salt in oil until potatoes are golden brown and vegetables are tender. Add garlic; cook 1 minute longer. Yield: 10 servings.

Enjoy!

Calcannon Potatoes

Ingredients:
• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

Directions
• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Enjoy!

Easy Baked Potato Soup

Ingredients:
• 3 to 4 medium baking potatoes, baked
• 5 bacon strips, diced
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 3-1/2 cups 2% milk
• 2 teaspoons garlic powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Dash Liquid Smoke, optional
• 1 cup (8 ounces) sour cream
• Shredded cheddar cheese

Directions
• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Enjoy!

Sheppard’s Pie Twice Baked Potato

Ingredients:
• 6 large russet potatoes
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 package (16 ounces) frozen mixed vegetables
• 3 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon steak seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 2 teaspoons paprika, divided
• 1/2 cup butter, cubed
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons minced chives
TOPPINGS:
• 1 teaspoon paprika
• 1/2 cup shredded cheddar cheese
• 1 tablespoon minced chives

Directions
• Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.
• In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.
• When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
• In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.
• Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.

Enjoy!

Potted Cheddar and Beer Spread

Ingredients:
• 1 1/2 pound(s) (6 cups) extra-sharp Cheddar cheese, shredded
• 1 can(s) (12-ounce) beer
• 6 tablespoon(s) (3/4 stick) margarine or butter, softened
• 1 tablespoon(s) Dijon mustard
• 1 tablespoon(s) Worcestershire sauce
• 1/8 teaspoon(s) ground red pepper (cayenne)
• 1/8 teaspoon(s) ground nutmeg

Directions:
• In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
• In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
• Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.

Enjoy!

Beer-Battered Buttermilk Fried Chicken

Ingredients:
  -Buttermilk Soak
  • 3 cup(s) buttermilk
  • 2 tablespoon(s) kosher salt
  • 1 tablespoon(s) freshly ground black pepper
  • 2 teaspoon(s) cayenne pepper
  • 4 pound(s) chicken parts
 -Beer Batter
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) onion powder
  • 2 teaspoon(s) garlic powder
  • 2 teaspoon(s) cayenne pepper
  • 2 teaspoon(s) kosher salt
  • 2 teaspoon(s) freshly ground black pepper
  • 18 ounce(s) (2 1/4 cups) crisp beer, such as lager or pilsner
  • Vegetable oil, for frying

Directions:
• Make the buttermilk soak: In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
• Make the beer batter: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt, and black pepper. Whisk in the beer to make a thin batter.
• Drain the chicken and pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
• In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts, and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Enjoy!

Guinness Beef Stew

Ingredients:
• 2 tablespoon(s) olive oil
• 2 1/2 pound(s) lean beef stew meat, cut into 2-inch pieces
• Kosher salt
• Pepper
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) stout beer, such as Guinness Extra Stout
• 1 can(s) (6-ounce) tomato paste
• 3 medium onions, cut into 1-inch wedges
• 4 clove(s) garlic, smashed
• 8 sprig(s) fresh thyme, tied together
• 1 small (about 1 pound) rutabaga, cut into 1-inch pieces
• 4 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1/2 cup(s) chopped fresh flat-leaf parsley
• Mashed potatoes, for serving

Directions:
• Heat oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes; transfer to a plate and sprinkle with flour.
• In a 5- to 6-quart slow cooker, whisk together beer, tomato paste, and 1/4 teaspoon each salt and pepper. Add onions, garlic, thyme, and beef and any juices, and toss to combine. Scatter rutabaga, carrots and parsnips on top. Cook, covered, until beef and vegetables are tender and sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Gently fold in parsley and serve with mashed potatoes, if desired.

Enjoy!

Beer-Braised Beef Stew

Ingredients:
• 1 (4-pound) boneless beef chuck roast, tied 
• Salt
• Pepper
• 2 medium onions, sliced
• 2 pound(s) carrots, sliced
• 2 tablespoon(s) water
• 1 bottle(s) (12-ounce) dark beer (such as a brown ale)
• 1/3 cup(s) white (distilled) vinegar
• 1/2 cup(s) ketchup
• 1/3 cup(s) golden raisins
• 3 tablespoon(s) brown sugar
• Green beans, for serving (if desired)

Directions:
• Rub one beef chuck roast with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.
• To skillet, add onions, carrots, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add beer and vinegar. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl along with ketchup, raisins, and brown sugar.
• Cover; cook 10 hours on Low or until tender.
• Skim and discard fat from cooking liquid. Slice meat; serve with vegetables and green beans, if desired. Drizzle with cooking liquid.

Enjoy!

Beer Brat Skewers with Spicy Slaw

Ingredients:
• 4 tablespoon(s) cider vinegar
• 3 tablespoon(s) packed brown sugar
• 1 teaspoon(s) packed brown sugar
• Salt
• Pepper
• 1/4 teaspoon(s) crushed red pepper
• 1/2 head(s) (medium) cabbage, very thinly sliced, (6 cups)
• 1/2 cup(s) beer
• 2 teaspoon(s) lower-sodium soy sauce
• 2 medium onions
• 2 large red peppers
• 6 (1 pound) fully cooked bratwurst sausages

Directions:
• In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.
• Prepare grill for direct grilling on medium-low.
• In 3-quart saucepan, combine beer, soy sauce, and remaining 3 tablespoons brown sugar, 1 tablespoon vinegar, and 1/8 teaspoon crushed red pepper. Heat to boiling on medium-high, stirring. Reduce heat to maintain simmer and cook 15 minutes or until reduced to 1/3 cup, stirring often.
• While sauce simmers, cut onions, peppers, and sausages into 1-inch chunks; thread onto skewers. Grill 10 to 12 minutes or until onions are tender and grill marks appear on sausages, turning occasionally. Brush two-thirds of sauce all over skewers and grill 5 minutes or until sauce caramelizes, turning. Transfer to serving plates; brush with remaining sauce. Serve with slaw.

Enjoy!

Beer and Cheddar Soup

Ingredients:
• 1 piece(s) (1/2-pound) slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 clove(s) (large) garlic, minced
• 1 tablespoon(s) chopped thyme
• 1 bottle(s) (12-ounce) lager or pilsner
• 2 1/4 cup(s) low-sodium chicken broth
• 4 tablespoon(s) unsalted butter
• 1/4 cup(s) all-purpose flour
• 1 cup(s) heavy cream
• 1/2 pound(s) sharp yellow cheddar cheese, coarsely shredded
• 4 ounce(s) smoked cheddar cheese, coarsely shredded
• Salt
• Freshly ground pepper
• Garlic-rubbed toasts, for serving

Directions:
• In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
• In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Enjoy!

Favorite Irish Stew

Ingredients
• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 4 cups reduced-sodium beef broth
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, cut into 1-inch pieces
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons water

Directions
• Place 1/3 cup flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven, brown beef in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
• Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
• Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
• Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Enjoy!