Thresher's beef stew (with onions, beer, and blue cheese) from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Limpa rye

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 19, 2021

    Using chuck (what I usually use for stew), the meat took 2.5 hours to get nice and tender rather than 1.5. I simmered it in a 325 F oven to avoid having to babysit the stove. Recipe doesn't say what to do with the cooked bacon; I added it to the stew (why wouldn't you?). Dried thyme worked fine. The stew was really tasty over buttermilk mashed potatoes. Blue cheese was an unusual but flavorful topping.

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