Beer Stew
Wednesday, July 7th, 2010
Here’s a completely new category for BeerAdvice and it’s just in time for the colder months.
Beer Stew is an extremely easy meal to prepare and costs very little when feeding a family. The recipe below should comfortably feed 8 people. You can use whatever beer you fancy with this recipe. I chose to use an imported lager for mine, Royal Dutch Post Horn. There are many ways this meal can be cooked but I highly recommend you use a slow cooker to get the best out of it. Below is our twist on this classic recipe so feel free to make use of it where you like and alter it where you think necessary.
Ingredients
- 1.5 kg chuck steak (cubed)
- ½ cup plain flour (optional, use to increase thickness)
- 4 large potatoes (peeled and thickly sliced)
- 3 large onions (sliced)
- 2 large carrots (thickly sliced)
- 1 teaspoon black pepper corns (crushed)
- 3 cups of beer – don’t be stingy on it!
- 2 cups beef stock (2 cubes)
- 2 tablespoons soy sauce
- 3 bay leaves
- salt to taste
Method
- Trim chuck meat of excess fat and cut into 2cm cubes.
- Prepare all vegetables as mentioned above.
- Add potatoes to base of slow cooker followed by meat, onions and carrots.
- Sprinkle on crushed pepper and salt.
- Pour in beer, beef stock, soy sauce and add bay leave.
- Allow to slow cook for at least 7 hours and stir once every so often. Add flour well into the slow cooking process only if stew has not thickened enough.
- Plate up and serve with fresh crusty bread (French sticks are ideal).
The end product is a warming meal that is full of taste and character. Provided you have used a slow cooker to prepare this stew and allowed it to cook for at least 7 hours, the meat should melt in your mouth like it did mine. For those worried about the beer taste being overwhelming I wouldn’t. My stew had more of a beer smell to it than it did a beer taste – either way is a winner in my books. So put that beer to good use and go get cooking. Masterchief eat your heart out!
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