BEEF & ALE STEW
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids - think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they're cooking away in the oven you're free to do other things.
Provided by Jamie Oliver
Categories Beef Recipes Jamie's Ministry of Food Beef Stew Tomato Keep cooking and carry on Slow-cooker
Time 3h20m
Yield 6
Number Of Ingredients 9
Steps:
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
Nutrition Facts : Calories 334 calories, Fat 13 g fat, SaturatedFat 4 g saturated fat, Protein 30.8 g protein, Carbohydrate 20.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
BEEF AND ALE STEW
Provided by April J Harris
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (160°C or 150°C for fan ovens).
- Heat 1 tablespoon of the oil or butter over medium heat in a large lidded casserole that will go from the stove to the oven (or use a large frying pan for the stove top part and then transfer the mixture to a casserole before putting it in the oven).
- Gently fry the onion in the oil or melted butter, stirring often. Sprinkle with a bit of salt to prevent it browning to quickly. You just want the onion to soften.
- Add the remaining oil or butter to the pan and when it has melted in, add the cubed pieces of meat. Brown the meat gently, turning it so that the red colour disappears on all sides.
- Lower the heat and sprinkle the meat and onions with the flour.
- Stir in the flour and cook for a moment or two.
- Stir in the ale, followed by ¾ cup of the beef stock. Reserve the remaining ¼ cup of beef stock.
- Cook for a moment or two.
- If you are using a frying pan transfer the mixture very carefully to an oven safe casserole now. Be careful not to burn yourself.
- Stir in the carrots, along with a good grinding of pepper.
- Tuck the bay leaf in under the liquid, cover the casserole and put it in the oven. Set the timer for half an hour.
- When the timer goes off, carefully remove the casserole from the oven.
- Remove the lid and stir. There should be a good amount of liquid in the pan at this point. If not, add some of the remaining stock.
- Cover the casserole and return it to the oven for an hour.
- Remove the casserole from the oven once again.
- Remove the bay leaf, being careful not to burn yourself.
- Take a spoonful of the gravy and place it in a little bowl to cool.
- Meanwhile, check the thickness of the gravy. If it has not thickened up, mix a tablespoon of cornflour (corn starch) with 1 tablespoon of water and then stir it into the casserole. If it is too thick (this is unlikely but it does happen sometimes), add the remaining stock.
- Taste the spoonful of gravy you set aside earlier, being careful as it still may be hot. Add salt and pepper to the casserole to taste.
- Cover the casserole and return it to the oven for about fifteen minutes or up to half an hour.
- Remove the casserole from the oven and allow it to rest with the lid on for 15 to 20 minutes.
- Serve the Beef and Ale Stew garnished with the parley.
BEEF STEW WITH ALE
A delicious stew with a good brown lager flavor.
Provided by Deron
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
- Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
- Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
- Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 13 g, Cholesterol 30.7 mg, Fat 12.5 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3 g, Sodium 189.7 mg, Sugar 2.5 g
BEER BEEF STEW
Simple beef stew with an added hint of beer.
Provided by Nick
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
- Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 21.3 g, Cholesterol 49.9 mg, Fat 18.1 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 1328.1 mg, Sugar 5.2 g
HEARTY BEEF STEW WITH RED ONIONS AND ALE
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the beef all over with salt and pepper. Set aside while you prepare the onions.
- Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
- Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
- Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
- Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
- Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
- If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
BEEF STEW WITH BEER AND PAPRIKA
Steps:
- Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
- Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
- *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
- Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
BEEF AND BEER STEW WITH ROOT VEGETABLES
Provided by Food Network
Time 2h10m
Yield 6 to 8 portions
Number Of Ingredients 17
Steps:
- Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
- Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
- Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
BELGIAN BEEF STEW WITH BEER
One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.
Provided by Semra22
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
- Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
- Meanwhile whisk the flour into the beef broth.
- Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
- Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
- Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
- You could also use a slow cooker for this, and cook for 8 hours.
Nutrition Facts : Calories 676.2, Fat 48.4, SaturatedFat 18.4, Cholesterol 152.1, Sodium 323.7, Carbohydrate 11.1, Fiber 0.9, Sugar 2.4, Protein 43
CROCKPOT BEEF STEW WITH BEER
Crockpot Beef Stew with Beer is a dump and go dinner that will warm you up on a cold night. Beef stew meat is stewed low and slow in a rich sauce of cream of mushroom and cream of celery soups and beer.
Provided by Barbara
Categories Entree Main Course
Time 6h10m
Number Of Ingredients 12
Steps:
- Line crock pot insert with a liner if desired.
- Layer beef stew meat (heavily seasoned) and diced vegetables.
- Pour cream of celery and mushroom soups over top. Pour beer around the edge.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- To thicken, mash softened butter, flour and cornstarch together. Stir into beef stew.
- Cover and cook on low for 20 minutes or until thick. Stir in Worcestershire sauce and salt and pepper to taste before serving.
Nutrition Facts : Calories 300 kcal, Carbohydrate 17 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 827 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BEEF AND CARROT STEW WITH DARK BEER
Provided by Molly Stevens
Categories Soup/Stew Beer Beef Sauté Super Bowl High Fiber Dinner Carrot Spring Poker/Game Night Simmer Bon Appétit Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.
FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)
This Flemish Beef and Beer Stew, most commonly shortened as "Carbonnade", is the stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season. The Origin of the dish. You can assuredly...
Provided by Audrey
Categories Entrées
Time 3h
Yield 6-8 people
Number Of Ingredients 1
Steps:
- Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking.
- Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl.
- Pre-heat your oven to 325F (163C) with a rack in the middle.
- Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized.
- Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.
- Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes.
- Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender.
- Before serving, adjust seasoning if needed and discard of the thyme and bay leaves.
Nutrition Facts : Calories 200, Fat 20 grams
BEEF AND BEER STEW
A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.
Provided by Rogue Red
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
- Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
- Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
- Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
- Bring the mixture to a boil.
- Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
- Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
- Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
- If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
- Serve with rice, or as is if you have added a lot of potatoes.
CROCKPOT BEEF AND BEER STEW
Steps:
- Serve right away and enjoy.
Nutrition Facts : Calories 556 kcal, Carbohydrate 30 g, Cholesterol 202 mg, Fiber 5 g, Protein 65 g, SaturatedFat 9 g, Sodium 918 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
GORDON RAMSAY'S BEEF STEW RECIPE
This Gordon Ramsay's beef stew is a brilliant stew made with beef, vegetables, herbs, and ale. The soup is served with small flour and mustard dumplings. It makes for a delicious meal.
Provided by Samah
Categories Chef's Delight
Time 3h45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 150℃. Season the beef with salt and pepper. Then, dust it with flour.
- In a large casserole, heat oil over medium heat. Cook the beef in it until the beef turns brown.
- Then, add carrots, shallots, garlic, thyme, and bay leaves to it.
- Add some ale to deglaze and scrape. Then. Add the puree and the stock to it. Stir it for 2-3 minutes.
- Cover it with a lid and place the casserole in the oven. Cook it for about 2 and a half hours.
- Meanwhile, mix flour, suet, salt, pepper, and mustard in a bowl. Add warm water to it and mix to make a dough.
- Make small balls from this dough.
- Then, take the stew out of the oven and increase the temperature of the oven to 180℃.
- Place the dumplings in the stew and cover it with the lid. Cook it in the oven for 25 minutes more.
- Your beef stew with mustard dumplings is ready.
Nutrition Facts : Calories 366 kcal, Fat 13 g, SaturatedFat 4.9 g, Sodium 1100 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 8 g, Protein 19 g, ServingSize 1 serving
More about "beef stew with ale food"
BEEF IN BEER STEW, SLOW COOKED - A DELICIOUS TENDER STEW ...
From recipesformen.com
Estimated Reading Time 7 mins
- Remove the meat from the fridge half an hour before you start to let it reach room temperature. Remove any fat and sinew from the meat. You can use stewing beef or any lean cut of beef really for this dish.
- Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set aside on a plate. Other chefs suggest doing this in your casserole, but I do not like doing this as I find that it messes up the bottom of the casserole and you have to clean it again before continuing. I prefer to fry the meat in my wok of a frying pan.
- Chop the garlic and the onions and fry them in olive oil in your casserole for about 3-4 minutes (this is OK and does not make a mess like the meat frying does). Then add the beef back to the casserole, the beef stock, the bay leaves, the Worcestershire sauce, the rosemary and the bottle of beer. Throw in any remaining flour left from coating the beef and season to suit. Stir well.
BEEF STEW RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
BEEF AND BEER STEW - RICARDO
From ricardocuisine.com
5/5 (199)Total Time 3 hrs 45 minsCategory Main DishesCalories 535 per serving
HEARTY BEEF STEW WITH DARK ALE - THRIFTY FOODS
From thriftyfoods.com
Servings 4Total Time 1 hr 50 mins
BEEF AND ALE STEW | TESCO REAL FOOD
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5/5 (165)Category DinnerCuisine BritishTotal Time 2 hrs 45 mins
BEEF AND ALE STEW RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
SLOW COOKER BEEF AND ALE STEW - SLOW COOKER CLUB
From slowcookerclub.com
Ratings 20Calories 503 per servingCategory Main Course
- Sear the beef in a hot pan in a little oil. Season well with salt and pepper and coat in 1 tbsp of flour. Transfer to the slow cooker.
- Pour the ale into the same pan and cook for a few minutes on a high heat to cook off the alcohol then remove from the heat.
- Add all of the chopped vegetables into the slow cooker, then add the remaining 3tbsp of flour, garlic, thyme and sugar, and stir to ensure an even coating.
- Add the ale, beef stock, mustard, tomato puree and bay leaves, stir well and cook for 4 hours on high or 6 hours on low.
BEEF AND ALE STEW USING BELGIAN ALE - COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (3)Category Soup, Stews And ChilisCuisine BelgiumCalories 702 per serving
- Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
- Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
CROCKPOT BEEF STEW (WITH BEER AND HORSERADISH) - THE ...
From thechunkychef.com
Ratings 53Calories 434 per servingCategory Main Course
- Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
- Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
- Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.
- Mix together butter and flour to form a pasty ball. Remove lid, add horseradish and butter/flour mixture, stirring well. Cover and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.
BEEF AND ALE STEW - HINT OF HEALTHY
From hintofhealthy.com
Cuisine BritishCategory Dinner, Main CourseServings 4Calories 566 per serving
- Prepare your ingredients. You want to dice the onion and garlic finely. With the remaining vegetables and the beef, dice them in equal sized chunks.
- Brown the diced beef in a pan on medium heat. You don’t have to cook the meat all the way through, just make sure that it’s mostly browned on the outside. Add the beef to the slow cooker.
- If you don’t have a slow cooker, you can use a large pot on the stove top to cook your beef and ale stew. Add diced beef and finely minced garlic and onion to a pot, and cook until the onion is soft and the beef is browned. Add mushrooms, and cook until they have reduced slightly in size. Add the other ingredients to the pot, and place the lid on top.
BEEF STEW WITH BEER - CALL ME PMC
From callmepmc.com
4.9/5 (11)Total Time 2 hrs 15 minsCategory EntreeCalories 333 per serving
- Salt and pepper beef cubes. Heat a large (deep) pot or Dutch oven to medium-high. Add oil and butter, when hot and melted, brown beef in oil in batches, searing on all sides about 2 minutes. Remove from pan to a platter and continue with rest of beef. Set aside.
- In pot add onion cook 2 minutes. Add garlic cook another minute. Add tomato paste to the pot. Stir it into the onions and let it cook 2 to 3 minutes.
- Pour in the beer and bouillon; stir. Add Worcestershire and sugar. Add beef back to pot, cover and reduce heat to simmer. Simmer, covered 1 and 1/2 to 2 hours.
- After 1.5 to 2 hours, add the diced carrots and cover and cook 10 minutes. Then add the potatoes, stir, cover and cook another 30 minutes.
SLOW COOKER BEEF STEW WITH ALE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 6 hrs 15 minsCategory DinnerCalories 441 per serving
- In a large sauté pan, heat the olive oil over med-high heat. Quickly toss the meat with 3 tablespoons flour, salt and pepper. Add the meat to the frying pan and brown on all sides. Do not crowd the pan and cook in batches if necessary. (It took me 4 batches for a 3 pound roast.) Transfer the cooked beef to a bowl and set aside. Add the onion and celery and cook over med-high heat until softened and the onions are translucent. Add the carrots and cook for 2-3 minutes, stir in the garlic and sauté for 1 minute longer. Stir in the thyme and bay leaves and then add the ale. Stir the mixture being sure to scrape the brown bits off the bottom of the pan with a wooden spoon or spatula.
- Transfer the meat to the slow cooker and add the vegetable/ale mixture on top. Pour the stock over the stew mixture and cover. Cook the stew on high for 5-6 hours or low for 8-9 hours. (If using the dump and go method cook the stew on low for 8-10 hours.)
- Transfer 3/4 cup of the stew broth to a small bowl and whisk in the remaining flour quickly (and carefully...it will be hot) until there are no lumps. Slowly whisk the flour/broth mixture into the finished stew and allow to cook for another 10-15 minutes to thicken slightly. Season with salt and pepper to taste.
- Leftover stew can be stored in an airtight container refrigerated for up to 3 days and frozen for up to 6 weeks.
BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (41)Calories 373 per servingServings 8
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
- Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
- Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
BEEF STEW WITH BEER BISCUITS RECIPE | SANDRA LEE | FOOD ...
From foodnetwork.com
4.2/5 (43)Author Sandra LeeCuisine AmericanCategory Main-Dish
- In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.
- In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
ULTIMATE BEEF AND ALE STEW RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine English, IrishTotal Time 5 hrs 30 minsCategory Main CourseCalories 644 per serving
- Then transfer the beef to a clean plate. Add the chopped onion, garlic and bacon to the hot pan, don't wipe it clean.
BEEF STEW WITH BELGIAN-STYLE PALE ALE - FOOD AND WINE
From foodandwine.com
4/5 Total Time 2 hrs 20 minsServings 6
- In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil until sizzling. Season the meat with 1 teaspoon each of salt and pepper. Add half of the meat to the casserole and cook over high heat until lightly browned on the bottom, about 2 minutes. Turn the meat and brown the other side. Transfer the meat to a large plate. Repeat with the remaining butter, olive oil and meat, reducing the heat if the meat browns too quickly.
- Add the onion to the casserole and cook over moderately high heat, stirring with a wooden spoon, until lightly browned, about 4 minutes. Sprinkle the flour over the onion and stir well. Stir in the pale ale and bay leaves, scraping up any browned bits on the bottom of the pan. Add the chicken stock and thyme and return the beef to the casserole along with any accumulated juices. Bring the stew to a boil, skimming the surface occasionally. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour and 15 minutes.
- Add the carrots, cover and simmer until tender, about 15 minutes. Add the peas and simmer for 5 minutes. Season the stew with salt and pepper, discard the bay leaves and serve.
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