Beer Buzz: Beef Stout Stew (w/recipe)

TAGsgf.com beer expert Ben Stange

By Ben Stange of St. Ange Brewing

With fall fast approaching and football season upon us, the time and weather is starting to be just right for chili and stews. Whether you’re having a few guys over to watch the game or just making enough dinner for leftovers to take to work, this hearty stew is sure to please.

The most obvious choice for this “Stout Stew” is Guinness, but any stout or porter with a rich malty flavor (think roasty and toasty, not sweet) will work well in this recipe. Some other recommendations might be Beamish Irish Stout, Schlafly Coffee Stout, or Boulevard Bully! Porter.

Make sure and pair the stew with the beer it’s cooked with. It’ll bring out some of the little flavors in the beer and the stew you may not notice otherwise.

Beef Stout Stew

(eight 1-cup servings or four man-sized servings)

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• ¼ cup unbleached all-purpose flour
• 2 lbs. beef stew meat (or a 2 pound chuck roast, cut into 1-inch cubes)
• 1 teaspoon salt, divided
• 3 onions, chopped
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 12 oz can or bottle of stout or porter
• 1 tablespoon raisins
• 1 teaspoon caraway seeds
• ½ teaspoon ground black pepper
• 1 ½ cups sliced carrots
• 1 ½ cups sliced parsnips
• 1 cup cubed peeled turnip

Directions:

1. Heat 2 tablespoons olive oil in a Dutch oven or stock pot over medium-high heat. Add 1 tablespoon butter to the pan.
2. Place flour in a shallow dish. Season beef with ½ teaspoon salt, then dredge in the flour.
3. Cook half the beef in the butter and oil, turning to brown all sides. They should be sufficiently browned after about 5 minutes. Remove this batch with a slotted spoon.
4. Cook the other half of the beef and remove it and set aside, as well.Add the onion to the pan and cook until tender (about 5 minutes).
5. Stir in tomato paste thoroughly.
6. Stir in the broth and the beer, making sure to scrape all the brown bits on the bottom of the pan. Add the meat back into the stew.
7. Stir in ½ teaspoon salt, caraway seeds, pepper, and raisins. Bring to a boil.
8. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
9. Uncover and bring back to a boil for 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.
10. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally.
11. If your veggies are not yet tender, uncover and bring back to a boil for 10 minutes or until they are tender.
12. Serve hot.