Oh So Tasty Beef and Beer Stew
Two of the many things we are never lacking in the Northwest are rain and delicious, locally brewed beers. This yummy stew recipe brings together a uniquely Northwest experience- perfect for a rainy evening when you need to be warmed from the inside out. The rich, bitterness of a good porter with a nice pot of slow-cooked beef? It's everything you're craving on a chilly November night.
- 3 lbs. stew beef, cut into 2" cubes
- 1 1/2 lbs. pearl onions, peeled
- 3 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- 2 spring fresh rosemary, chopped
- 2 Tbsp. fresh sage leaves, minced
- 2 Tbsp. tomato paste
- 2 Tbsp. all-purpose flour
- 1 pt. dark beer (such as a stout or porter)
- 2 c. beef broth
- 1/2 lb. baby carrots
- 1 lb. small red potatoes, halved
- salt and pepper
- pinch of sugar
Heat 2 Tbsp. olive oil in a large Dutch oven over medium heat. Sprinkle beef cubes with salt and pepper. Working in batches, brown beef cubes in Dutch oven, turning to brown all sides (about 5-6 minutes per batch). Transfer beef to a bowl and cover with foil. In same Dutch oven, add remaining olive oil, onions, garlic, and chopped herbs. Cook over medium heat for 1-2 minutes to soften onions. Add flour and tomato paste. Stir for one minute, creating a thick paste. Add broth and stir until thick, scraping up brown bits from bottom of Dutch oven with a wooden spoon (about 2 minutes). Add beer, a sprinkle of sugar, and beef and any juices back to Dutch oven. Cover partially, bring to a boil, then reduce heat to medium-low and simmer for 45 minutes.
Remove cover, add carrots, potatoes, and 1 tsp. of salt and pepper. Simmer, partially covered, until beef, carrots, and potatoes are tender, stirring occasionally, about 45 minutes. Season with salt and pepper to taste. Remove from heat and wait 5 minutes before serving.
While super easy to throw together, this stew is not a quick dish. Plan ahead to put it together for a filling weekend family-style supper or a night when you have a little more time to watch the stove. The prep time is fairly minimal, but allow for about 90 minutes for the stew to . . . well . . . stew! It's definitely worth the wait. If you have a crock-pot, brown the beef in a skillet, then add it and the other ingredients to the slow-cooker. Cook over low for 6-8 hours and enjoy a hearty meal when you get home from work.