Friday, January 24, 2020


Ale has been used in stews for hundreds of years. Ale is a full bodied alcoholic drink that has been fermented in an open vessel using yeasts and malts that rise to the top of the brew. This type of fermentation gives ale a darker, fruitier, and spicier flavor than lagers and beers. My Cheddar Cheese Buttermilk Biscuits or my easy Cheddar-Garlic Drop Biscuits are a perfect accompaniment to this hearty stew. 

3 to 3 ½ lbs boneless beef chuck, cut into bite size chunks
Sea salt and freshly ground black pepper
2 T avocado oil
1 T unsalted butter
2 cloves garlic, minced
3 T tomato paste
3 cups beef broth
½ t paprika
1 12-oz bottle ale
2 T soy sauce
1 T Worcestershire sauce
2 bay leaves
2 T all-purpose flour

5 carrots, peeled and cut into chunks
15 small red potatoes, scrubbed and cut in half
2 cups frozen white pearl onions
Parsley, for garnish (optional)

Generously season beef with salt and pepper.
In a Dutch oven, over medium-high heat, add the oil and butter.
Add half of the beef and brown well on all sides.
Remove with a slotted spoon to a bowl and brown the other half of the beef.
Remove to the bowl with the rest of the browned beef.

Add garlic to the pot and sauté 1 minute
Add the tomato paste, beef broth, paprika, ale, soy sauce, Worcestershire, bay leaves, and browned beef.

Bring to a very low simmer, cover and let simmer for 2 hours.

Ladle out about 3 tablespoons of the broth from the pot into a small bowl.
Add the flour and mix with a fork to eliminate any lumps.
Pour into the pot and stir with a spoon.

Add the carrots, potatoes, and onions.
Simmer, covered, stirring occasionally, until meat and vegetables are tender, about another hour.

Remove bay leaves and serve with biscuits, country rolls, or Sally Lunn.

Serves 6

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