How to Braise Beef Stew Meat With Beer
Beer Braised Beefiness Stew is a bowl of comfort! Beef stew meat is simmered in a delicious broth of beefiness stock, night beer and vegetables until tender. Ladle a basin full and serve with some crunchy bread, because the goop is to dice for! The dark beer pairs perfectly with the robust flavors of the beef and it's a friction match fabricated in heaven. Beef stew has never had then much flavor!
Beefiness stew has e'er been a bowl of comfort and this stew is only that – pure comfort food! The add-on of beer isn't likewise overwhelming, so don't be alarmed. Information technology actually sets the season autonomously!
What type of beer to use:
I like to use a dark beer when I'g using beer to cook beef. The full flavors really enhance each other! If y'all have a dark ale that you enjoy, go for that i! Otherwise, I like to use Guinness in this recipe.
What if I desire to sub out the beer?
If you desire to sub out the beer or don't take any on paw, that's completely understandable! Here's a couple ideas for subbing for the beer:
- Balsamic vinegar – instead of ii bottles of dark ale, I would sub i/2 cup of balsamic vinegar and an boosted carton of beef stock.
- Coffee – sub one loving cup of brewed coffee and additional beefiness stock for the beer.
- Coke/Cola – sub i cup of night soda and additional beefiness stock for the beer.
- Non-alcoholic beer – if you lot can detect a dark, non-alcoholic beer then go for it!
Beefiness stew meat is perfect for this recipe! After searing it on all sides and and so simmering it in the stew, it becomes fall-apart tender. Cubed golden potatoes and sliced carrots are the all-time companions. Life hack: I like to use infant carrots! That way you lot can dice them all the same size and they are naturally sweet. Works like magic!
Simmering this beef stew on your stovetop will make your home scent warm and comforting! The perfect recipe to use upwards pantry or freezer items – and the soup freezes well too! PS: leftovers of this stew are even better than the outset day!
Description
Beer Braised Beef Stew is a bowl of comfort! Beef stew meat is simmered in a delicious broth of beef stock, dark beer and vegetables until tender. Ladle a basin full and serve with some crunchy bread, considering the broth is to die for! The nighttime beer pairs perfectly with the robust flavors of the beefiness and it'southward a match fabricated in heaven. Beefiness stew has never had and then much flavor!
- two pounds beef stew meat
- 1/4 cup flour
- two tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 2 bottles night beer (standard size)
- (2) 32 oz containers beef stock
- four cups mini golden potatoes cut into one-inch pieces
- ii cups infant carrots, cut into i/iv inch thick rounds
- Salt and pepper to taste
- Pat the beef stew meat dry out and evenly glaze with the flour. Estrus the olive oil over medium heat in the bottom of a large Dutch oven or soup pot. Working in batches to not over-oversupply the pan, sear the beef stew meat for a few minutes on all sides until seared and browned. Fix the seared meat aside on a plate for later use when done. Reduce heat as needed to brand sure to not fire the bottom of the pan.
- Add the onion into the bottom of the pan and sauté for a couple minutes. Add together in the thyme and rosemary. Deglaze the pan with the beer and stir to combine. Add in the beef stock and bring the broth to a low boil. Add together in the carrots, potatoes and seared beef and bring the stew back to a simmer.
- Once simmering, comprehend the stew with a chapeau and reduce the heat to low. Permit to simmer covered for 45 minutes to i hr. Remove the lid and let to simmer for another twenty-xxx minutes or until the stew has reduced and thickened slightly. Flavour to taste with salt and pepper. Enjoy!
Notes
- This stew is a great leftover! Like any soup, it gets even ameliorate the next day. It freezes good as well.
- I similar to apply Guinness beer in this recipe, but any dark ale works.
- Prep Time: 20 minutes
- Cook Time: 2 hours
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