Site Updated:
November 30, 2013

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



This is easy enough to make on board in a slow cooker, pressure cooker or large saucepan. It’s also ideal to make at home to warm up on board. Use Liquid Smoke with a light touch.

12-ounce can of dark beer
cup water
2 tablespoons cornstarch
1 tablespoon each chili powder, smoked paprika (also called Spanish paprika or pimenton)
1/3 cup ketchup
2 tablespoons brown sugar
3 drops Liquid Smoke
Large onion, diced
1 tablespoon minced garlic
2 pounds beef for stew, cut in bite size
15-ounce can fire-roasted diced tomatoes
2 cans, 15 ounces each, red beans
Salt, pepper to taste

Spray a slow cooker. Add the beer until it stops foaming, then water. Stir in cornstarch. Stir in chili powder, paprika, ketchup, brown sugar and Liquid Smoke. Add onion, garlic and beef. Stir well to coat beef. Cover with tomatoes and cook 8 hours on Low or 6 hours on High. Stir in beans to heat through. Adjust seasonings. Serves 8.
Optional: serve with sour cream, sliced scallions, shredded cheese, crumbled cornbread, etc.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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