Beef and beer stew (oh, and some wine)

I’ve wanted to try this recipe for a while, and fall seemed like the perfect time (despite the fact it has been in the 80s). Thanks to a fellow catapult magazine contributor for this recipe!

On the “I could stick my face in this” scale of 1 to 5, I would give this at least a 4 1/2. (I’m deducting 1/2 point for the burns.) Words/amounts that are bolded were specific ingredients/measurements I used.

Heat a large pot until a drop of water sizzles. Add ¼ cup olive oil and 1 lb. beef, cut into 1″ pieces. Stir until brown and add 6-8 cloves of minced garlic. Cook one minute more.

Add 6 cups of beef stock or broth, 1 cup of Guinness beer–I don’t like Guinness so I used a nice oatmeal stout, 1 cup red wine, 1 6 oz. can of tomato paste, 1 tablespoon each of sugar and dried thyme, 2-4 tablespoons Worcestershire sauce and 2 bay leaves. Simmer, covered, for one hour.

My husband was happy to drink the excess stout...the grown up version of licking the cake batter from the beaters.

The scent that fills the kitchen is incredible. Take a wiff…

Ah the smell of roasting meat, warm wine, and earthy thyme...

Meanwhile, in a separate pot, melt ½ stick (1/4 cup) butter. Add 3 pounds peeled and cubed russet potatoes, 1 large yellow onion, chopped, and 2 cups chopped, peeled carrots. Cover and simmer for one hour. Be sure to stir regularly as there is a chance for the onions and butter to burn.

Carrots, onions, and russet potatoes simmering in a bit of butter

After both pots have simmered one hour, combine them in a single pot and simmer for 30-45 minutes, until the flavors are well blended. Season with sea salt and cracked black pepper, stir in 2 tablespoons chopped fresh parsley, and remove from heat.

I served this with a chewy multi-grain baguette from Trader Joe’s and the remaining Sangiovese (because it was $3.99 and red).

Let me know if you try it!

Recipe for printing

Heat a large pot until a drop of water sizzles. Add ¼ cup olive oil and 1 lb. beef, cut into 1″ pieces. Stir until brown and add 6-8 cloves of minced garlic. Cook one minute more and add 6 cups of beef stock or broth, 1 cup of Guinness or stout beer, 1 cup red wine, 1 6 oz. can of tomato paste, 1 tablespoon each of sugar and dried thyme, 2-4 tablespoons Worcestershire sauce and 2 bay leaves. Simmer, covered, for one hour.

Meanwhile, in a separate pot, melt ½ stick (1/4 cup) butter. Add 3 pounds peeled and cubed russet potatoes, 1 large yellow onion, chopped, and 2 cups chopped, peeled carrots. Cover and simmer for one hour. Stir occasionally.

After both pots have simmered one hour, combine them in a single pot and simmer for 30-45 minutes, until the flavors are well blended. Season with sea salt and cracked black pepper, stir in 2 tablespoons chopped fresh parsley, and remove from heat.

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3 thoughts on “Beef and beer stew (oh, and some wine)

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