Mystery Meat for Dinner

[Tuckervill]

Don't you gals thaw in the microwave?

I can have chicken ready to cook in 3 minutes.

Don't try that frozen turkey though!

Karen

[Veronica]

Actually I thawed the original mystery meat in the microwave. I prefer to do it in the frig because my microwave always seems to cook the edges just a little and leave the middle frozen.

Yesterday I turned it into beef stew, using a recipe from this month's Sunset. The broth is made from beer! It called for ale, but I used Sam Adams Boston Lager. It was REALLY good.

The mystery meat was flank steak, so it didn't take as long to cook as the Sunset recipe.

V.

[mimitabby]

thanks to that power outage we had right before christmas, we don't have any more mystery meats! (I guess I need to go get some!)

[SadieKate]

I cook down gobs and gobs of onions, add the browned stew meat and fine herbs, and the darkest beer I can find. It all gets baked in the oven rather than cooked on the stove. Longer, slower, richer results. Add pearl onions, frozen green beens and carrots just long enough to cook these and serve it over smashed spuds (with the skins and left chunky).

Oh, man. I have a pork shoulder in the freezer and green chili stew is now calling my name. Or is that posole's voice I hear?

It's cold and windy here. Perfect stew weather.

Excuse me while I got stick my head in the freezer and rummage.