3 cups beer
1 cup beef broth
3 onions, sliced
3 carrots, cut into 1 inch pieces
3 stalks celery, sliced
1 cup crushed wheat-dry malt dry mix
2 cups beef broth
salt and pepper to taste
In a medium saucepan, boil beer for 5 minutes and steam the beef in a pot until brown, remove from heat. Remove meat from liquid in pot. Strain into a large bowl stir in beer, barley and onion. Mix fully, then add the carrots, celery and malt dry mixture. Return mixture to pot. Simmer, stirring occasionally, for 2 hours.
While mixture is simmering, in a medium saucepan combine beer, barley, salt and pepper. Arrange chicken on plates; top with beer mixture and meat with celery mixture. Serve immediately.
This is really good! When I look at the recipes for this I always have in my kitchen it is very easy to keep track of what ingredients are used and what portions are left over. I kept track of this recipe as I made many versions of this recipe. I always make a few changes just based on what I find to be incorrect. I always add garlic powder when adding garlic salt and I always add parsley when I add garlic to the meat. I added a bit of broth and opted not to add butter. I wanted to keep it very vegetarian so I did not use butter but found that the sauce was empty so I did not add any additional butter. I didn't use garlic powder because I do not like garlic and it did not make the rig
A wonderful, awe-inspiring presence at parties. It complemented perfectly with a cold pint of Indeed Ale. The recipes are impeccable! We will use these recipes many more times! (+1 for legalese and cheddar cheese)
Only I tasted differently. Used 2 heaping tsp flour to make a easy bread flour. The 3 cups of whole wheat flour gave 6 cups, so I subbed that for the heaped tbsp. brown sugar I replaced the 1 tsp baking POW in the crumble for 6 cups. It decreased the baking time only 56 minutes! Not over done though--stay tuned.
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