Sunday, December 4, 2011

Beer Beef Stew

This hearty dish is perfect for a cold winter day, especially a cold Wisconsin winter day... I love using one of my favorite things in the world (beer of course), while cooking.  The best part is that the recipe only calls for one bottle, leaving the other five for you to consume during the process.

1 Tbsp of each, olive oil and butter
2 pounds stew meat (I used sirloin, since it was on sale)
1 onion, diced
3 cloves of garlic, minced
1 bottle of beer (I used a brown ale such as Newcastle)
3 cups of beef stock
3 Tbsp tomato paste
1  Tbsp Worcestershire sauce
1/2 tea paprika
1 bay leaf
a sprig of fresh chopped rosemary
kosher salt and pepper to taste
1 & 1/2 tea sugar
4 whole carrots, peeled and sliced
4 whole new potatoes, quartered
additional water if necessary to thin depending on your preference

Heat oil and butter in a large pot and brown meat, do this is two batches if necessary. Remove meat and set aside. 

In the same pot add diced onion and cook for about 3 minutes until slightly softened, then add the minced garlic and continue to heat for one more minute.  Pour beer (don't forget to take a sip), beef stock and remaining seasoning ingredients, save the carrots and potatoes until later.  Put the meat back to the pot, cover and simmer for about 2 hours. 

Take a taste test and add additional seasoning if you feel necessary.

Now it's time to add the carrots and potatoes, cover and simmer for an additional hour or until veggies are ready.

Note- The liquid will thicken over time and if it becomes too thick add some water as needed for your taste/consistency  preferences, just keep your eye on it, also remember to discard the bay leaf. 
Serve with sliced french bread and get comfy...(mmm the bread soaks up that yummy gravy)

This is one of those dishes that tastes great the second day!