Jan Norris: Food and Florida

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A Non-Baptist* Beef Stew

September 2nd, 2008 · No Comments

My friend Ben Starling posted this on his blog, but I’m stealing it.

He gave me a tub of it to try and I thought it was great enough to add to my recipe repertoire. I explained to him that my boyfriend had just madeĀ a potato salad with olives and I really didn’t care for it (it went over great with everyone else) so was leery of seeing olives in this thing.

They’re very good, however…and the beer makes it even better. Ben is right: it needs to simmer longer than he let it — therefore, this would be a champion recipe for the slow cooker.

Here’s what he wrote about it:
“Linda Sue LeCount was our next door neighbor in Immokalee. She and my
mother were in school together. As kids we always seemed to be next
door and I can remember trying this stew… and it was delicious.
Although I do not like olives, the flavor they brings to this stew is
beyond belief. I can eat this all day long.”

*We’ll talk about Baptists and their non-alcohol penchants later. I have a great story about my devout Baptist uncle, Uncle Bud, who had peach brandy under his porch in Auburndale all the time, in wide-mouth Mason jars. It was homemade…and I’m told the preacher had quite the taste for it. Improved everybody’s hymn singing, too.


Linda Sue’s Beer Stew


2 lbs stew meat (or however much you want to make), cut into small cubes

1 medium can of diced tomatoes (2 cans if you are making a lot)

1 medium onion, cut in small cubes

Carrots to your liking, cut into small cubes

Potatoes to your liking, cut in small cubes

1 can sliced black olives, drained

1 jar sliced green olives, drained

1 can or bottle of beer (Jan recommends Guinness or other stouts or Porters)

1 cup of white wine (Never use “cooking wine” – it’s repulsive – use a dry white wine like chenin blanc, sauvignon blanc or a pinot gris)

Salt and pepper to taste

Brown meat in large pot, add salt and pepper, stir, add the rest of the
ingredients. Bring to a boil for 2 minutes, cover, and turn down to a
simmer or a little higher until meat is tender (about 1 hour). If it
looks dry during cooking, add some water — or more beer.

Serve over rice, pasta or with that Southern Cornbread Jan raves about.

Tags: Recipes: What's Cooking!

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