Beer Beef Stew

photo courtesy of notexactlybento on flickr

Wow, that wind is creating quite a chill! Definitely in the mood for some comfort food on this cold, winter day. This recipe from my Mom's collection is one of my absolute favourites.

The first time I had this, I was home from the hospital with our first baby. It was a blizzardy, January day - the year of a record snow fall (1999). The storm had definitely put a dent in the nursing staff while I was in labour. Weirdly enough, one nurse who was on duty had just been in an accident earlier that day. She described her story involving a kind stranger who assisted her, inviting her into his home and calling for help. That kind stranger happened to be my twin brother. This same nurse helped my daughter enter the world - how's that for Karma!!

Where'd that baby go?
Who is this girl fitting into all my shoes??

Anyway, back to the food. My Mom had this stewing in the oven while I rested with little Samantha. It was so nice to be taken care of by Mom's home cooking. Hard to believe that was over ten years ago and how nice that the aroma of this dish flowing through my kitchen brings me back to that very special day. Thanks Mom!

Mom's Beer Beef Stew

3 lbs. Stewing Beef
2-3 Diced Onions
2 Cans Tomato Soup
1 Beer (I like to use Guinness but any kind works)
Salt and Pepper
1 Small Package Baby Carrots

Throw all ingredients into a roasting pan, except carrots. Bake at 325 for two-three hours, stirring occasionally. Stir in a bit of gravy browning if desired (I do on occasion).

During last hour of cooking, add baby carrots. Serve over mashed potatoes or noodles.