BBS

Subtitle: Beer Beef Stew

Since I got this ‘never sleeps’ big-apple-disease, I decided to use my extra energy on food.

Step 1

Peal the potato, cut them into big pieces.

Chuck of beef (about 1.5 inches thick), chop into big pieces too.

Step 2

Dump everything into slow cooker, use beer instead of water.

Fill it with BEER till it almost covers the beef.

Turn the power level to high.

Step 3

After a few hours, when the beef is half way ready, dash salt.

I recommend less is better, since you can always add at the end.

Stew in the slow cooker for another a few hours.

I will say step 2+ step 3 =6 hours.

By then the beef stew is actually ready, however, since slow cooker heats food without fire. There are always too much juice and oil left. The following steps are optional but strong recommended.

Spoon out the oil floating on the top. In terms of health it is bad to intake too much oil for human body; in terms of taste.... do I need to say more? So dump those oil if you wish, or save for other cooking if you were as economic as I am.

Anyhow step 4

Remove everything to a big pot, turn the fire power to high. The purpose of doing so is have beef absorb more flavors from the juice as well as to add more salt if it is not salty enough. Keep stewing on the stove for another half hour, or as long as you like it. (But you better check it once in a few min incase beef gets burned)

Step 5

Beautifully done and ready to eat. OK.... I know it does not look too good, for one because my camera is not hi-tech enough to make things better then how they are, two....come on...this is stew...

Tips: I actually have more cooking spices, if you do not know what to use, slice some ginger (about thumb size) and add soy source.