Beef and Beer Stew – For Yew.

I love day cooking. When you have all afternoon to attempt a project recipe (like yesterday) or to just simmer a pot of soup for hours, there’s something absolutely restorative about it.

And get this: I’m fine-tuning my attitude towards Winter, and the frequent snow storms that blow through, (Why did I move away from Fayetteville again? Oh yea, for the love of my life) and I’m coming to terms that this specific season offers just that sort of cozy cooking that makes me giddy.

Look at my growth!

Half-Way Through Winter Beef and Beer Stew:

• 2 pounds pre-cut stew meat, or 2 pound rump roast, trimmed and diced into bite-sized pieces

• 4 bacon slices, diced

• 3 Tbs. extra virgin olive oil

• 3 onions, thickly sliced

• 4 garlic cloves, smashed

• 1 (14.5 oz) can diced tomatoes

• 2 (12 oz) bottles brown ale beer

• 2 Tbs. brown sugar

• 1 tsp fresh thyme (or dried)

• 1 tsp dried rosemary

• 3 carrots, cut in 1 inch pieces

• 4 small Yukon gold potatoes, cut into bite-sized pieces

• ½ cup beef stock

• coarse salt and freshly ground pepper

Preheat oven to 350.

In a large pot or dutch-oven, cook the bacon for about 6 minutes, until nice and crisp. Transfer to a paper towel-lined plate to drain.

Sprinkle the beef with salt and pepper. Add half of the beef to the pot and cook until browned on all sides, about 10 minutes total. Transfer to another plate and add the remaining beef to the pot. Add a little oil if needed. Repeat with the browning. Set aside.

Add the onions to the pot and sauté for three minutes. Add the garlic and cook for another one to two minutes.

Return the beef and bacon to the pot, along with the tomatoes, brown sugar, beer and herbs. Bring to a simmer, cover and transfer to oven. Cook for 10 minutes, then check to see if it’s simmering. If not, raise the heat 25 degrees. Let cook two hours, until meat is falling apart.

Add the carrots, potatoes and beef stock. Cook an additional 45 minutes to an hour. Garnish with fresh parsley.

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