The Beer Fox says,“Rich and savory mushroom stew – serve with your favorite crusty beer-bread and an ice cold brew.”
Recommended Brew: Tabernash Dunkel Weiss, Left Hand & Tabernash Brewing Co., Longmont, Colorado USA

Style: Dunkel Weizen – Dark walnut hue – The creamy malt character is balanced by mild clove spiciness and light fermented wheat, touched with an enticing caramel and chocolate subtlety.

2 lbs. beef cubes
2 tablespoons olive oil
¼ C. flour
2 cans golden mushroom soup
2 envelopes French Onion soup mix
12 oz. Tabernash Dunkel Weiss
3 lbs. fresh Portobello mushrooms, diced
Fresh ground pepper, to taste

Coat beef cubes with flour. In large Dutch oven, evenly brown beef cubes on all sides in hot olive oil. Drain oil.

Combine golden mushroom soup, French Onion soup mix and Tabernash Dunkel Weiss. Add to browned beef. Stir in diced mushrooms. Reduce heat to medium/low. Simmer for 2 hours or until meat is tender. Serve.

Note: You may substitute White, Shitake, or Crimini mushrooms for the Portobello; you may also try a combination of mushrooms for a wonderful flavor treat.

* Health Benefit: Rich in high quality protein, iron, zinc, B-complex vitamins, biotin, vitamin D, calcium