This week is all about my younger brother Andrew (read How to be an Amazing Uncle or Aunt). When I sat down to think of a recipe for Andrew’s week, my mind immediately went to beer.
Andrew received a home brewing kit for Christmas this past year and completely fell in love. He can tell you anything you could possibly want (or not want) to know about brewing your own beer.
Personally, I am not the biggest fan of beer. I’ll have one at a ball game or on a lazy, summer afternoon, but it’s not my favorite.
This summer, however, I experienced a change of heart. Andrew, with the help of my older brother and his wife, threw a beer tasting party complete with complimentary hors d’eurves.
It was wonderfully delicious!
Since Andrew is a beer -nut, I thought it be great to do some cooking with beer. Beer, like wine, can be amazing when added to a dish. I often add beer into my soups and stews.
Homemade Beef Stew is made extra flavorful with the added punch of beer.
It’s a perfect dish for the crisp-cool days of Fall, and it’s significantly healthier than the stuff you’d find in the can. In addition, it doesn’t take much effort.
I hope you enjoy my homemade beef stew recipe with beer!
- 1/2 lb chuck roast, diced into cubes
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup potatoes, diced *I used red potatoes, but you can use whatever kind
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp flour *I used whole wheat
- 12 oz. dark beer *I used an Octoberfest beer because that's what I had in my fridge!
- 2 cups beef broth
- 1/2 tsp salt, more to taste
- 1/2 tsp ground black pepper, more to taste
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 bay leaves
- Fresh parsley as a garnish
- Heat 1 tbsp olive oil in a dutch oven over medium high heat. Season the chuck roast with some salt and pepper. Brown the chuck roast. (Try browning a few pieces as a time so not to over-crowd the pot).
- Remove beef and turn heat down to low. Add rest of olive oil and add onions. Saute onions until translucent (about 7 minutes). Add garlic and sauté for another minute.
- Combine flour and seasonings with onions and garlic.
- Then add tomato paste, beer, beef broth, carrots, celery, potatoes, bay leaves and increase the temperature to medium high.
- Once stew is at a boil, reduce the heat to low and simmer covered for 45 minutes to an hour.
- Remove the bay leaves.
- Add some fresh parsley and salt and pepper to taste.
How about you? Do you like beer? What is your favorite way to use beer when you cook or bake? Let me know in the comment section below!
Want more recipes from The Good Mama? Subscribe to the newsletter!