Thursday, November 12, 2009

Stewin' in Your Own Juices

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.

No comments:

Post a Comment