Pretzels, Beef Stew, Cheese Dip and More….Patti Hilton Always Has Something Delicious from Barefoot Bistro

3 TBSP Olive Oil

1 TBSP Butter

2 lbs Stew Meat

1 med Onion, diced

3 Garlic Cloves, minced

1 (12 oz) Beer

4 cups Beef Stock

2 cups Water (if needed)

1 TBSP Worcestershire

2 TBSP Tomato Paste

1/2 tsp Paprika

1/2 tsp Kosher Salt

Pepper

1 1/2 tsp Sugar

4 Carrots. Diced

4 Potatoes, quartered

Heat oil and butter in large pot over med-high heat. Brown meat then set aside. Add diced onions and cook about 3 minutes until softened. Add garlic for another minute. Pour in beer and beef stock. Then add worcestershire, tomato paste, paprika, salt, pepper & sugar. Add beef back to pot. Cover and simmer 1 1/2 hour. Add carrots & potatoes, cover and cook another 30 minutes.

3/4 cup Unsalted Butter

1 1/4 cups packed light brown sugar

1 large egg

1/3 cup beer

1 tsp vanilla

2 1/2 cups all purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp corn starch

1/2 tsp ground cinnamon

Preheat over to 325. Spray baking sheets with non-stick cooking spray. Cream brown sugar and butter together then add egg yolk and vanilla, mix until combined. Add beer and mix again until combined. Add corn starch, salt, flour, cinnamon baking soda and powder. Scoop onto cookie sheets and bake for 12 to 14 minutes. Immediately remove from pans and allow to cool.