Recipe: Beer O’clock Stew
It may be beer o’clock, but you’re hungry, too. Dine on this hearty, stick-to-your-ribs stew paired with a cold homebrewed beer.
Photo by Stephanie Staton
- 2 pounds stewing beef, trimmed of fat and cut into 2-inch cubes
- 1/4 cup flour
- 2 T. cooking oil
- 2 large yellow onions, coarsely chopped
- 2 stalks celery, thinly sliced
- 1 large carrot, scrubbed, cut in half the long way, and cut into 1-inch pieces
- 2 large cloves garlic, peeled and minced
- salt and pepper to taste
- 2 cups homebrewed beer (preferably, but not necessarily, dark beer)
- 1 15-ounce can diced tomatoes
- 1 cup beef broth
- 1 4-ounce can tomato paste
Put beef in a bowl, and cover with flour. Toss to coat. Set aside.
In a soup pot or Dutch oven, heat oil over high heat. Brown meat, stirring frequently to brown all sides. Add onions, celery, carrot and garlic. Season with salt and pepper. Cook, stirring constantly, for three minutes.
Add all remaining ingredients. Stir well, cover, turn heat to medium-low and simmer for two hours, stirring occasionally. If the stew gets too thick, add a little more beer.
Before serving, taste and season with more salt and pepper if necessary. Serve over rice, hot buttered noodles, or mashed potatoes.
Serves six to eight.
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