I made Beef Stew yesterday with a whole can of Budweiser, a half a cup of ketchup and mélange spécial grillades (sort of an “herbes de provence” thing) that actually came from France.
Le Boeuf Bouduizaire de Trunk
Dredge beef in flour.
In large pot. . .
Brown beef on all sides in oil & remove from pan.
Add large-chopped onions & carrots to oil and soften a bit.
Add can of Bouduizaire to deglaze and reduce by about half (10 minutes or so).
Add beef, can of whole peeled tomatoes (busted up) with juices, bay leaf(s), mélange spécial grillades (in a cheese cloth ball), and stock to cover.
Cook for about an hour, salt & pepper to taste, and add potato chunks.
Cook until potatoes are soft.
Add ketchup for flavor and thickening.
Serve over egg noodles, with Cabernet Sauvignon.
Slap yo mama.
It might be better served with a dark beer, or a cup of red wine, but I wasn’t wasting my wine on it, and all I had was Bud left over from watching Daytona this weekend, so whattyagonnado?
For some additional Redneck-French Fusion. . .I had a friend who once made “Burgers Cordon Bleu”. He formed a hamburger patty around piece of bologna and american cheese and grilled it.