Beef and Beer stew

So I was reading a Jon Snow chapter of A Dance With Dragons and they kept talking about Three Finger Hobb’s Three Meat Stew, which they joked was mutton mutton and mutton. It also contained carrots, onions and turnips. I was pretty hungry when I read that so it got stuck in my head that I hadn’t had a beef stew in awhile. Mutton is ironically more expensive per pound than I’d like, so I just stuck with beef. Normally you’d put a stout in this stew, but I really like the deep flavor of London Porter (see my beer and sriracha chicken post). So I went with that instead. It was just what I needed on this frigid June evening. And it’s slow carb friendly!

Print Recipe

Beef and Beer stew

So I was reading a Jon Snow chapter of A Dance With Dragons and they kept talking about Three Finger Hobb’s Three Meat Stew, which they joked was mutton mutton and mutton. It also contained carrots, onions and turnips. I was pretty hungry when I read that so it got stuck in my head that I hadn’t had a beef stew in awhile. Mutton is ironically more expensive per pound than I’d like, so I just stuck with beef. Normally you’d put a stout in this stew, but I really like the deep flavor of London Porter (see my beer and sriracha chicken post). So I went with that instead. It was just what I needed on this frigid June evening. And it’s slow carb friendly!
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 8 serving

Ingredients

  • 2 lbs beef stew cut into cubes 1 u2013 1.5 u2033
  • vegetable oil
  • salt and pepper /
  • 1/2 tbsp cayenne pepper
  • 1 yellow onion large , chopped
  • 2 tbsps chopped garlic
  • 2 tbsps tomato paste
  • 1 cup beef broth
  • 500 ml beer dark
  • 4 sprigs thyme fresh , chopped finely
  • 2 cups carrot chopped
  • 2 cups turnip chopped (or potato)
  • parsley fresh to garnish

Instructions

  • In a large pot sear the meat in the vegetable oil and season with salt, pepper and cayenne.
  • Once the meat is no longer pink, remove from pot, but keep juices
  • Add onions and garlic and saute for 5 minutes or so, til onions are translucent
  • Add tomato paste, thyme and just enough beer to thin out the sauce, simmer for another 5 minutes, stirring frequently so nothing sticks to the pot
  • Stir in the meat until coated with the onion sauce stuff, then add the rest of the beer and the beef broth and bring to a rolling boil
  • Reduce heat to simmer, add carrots and turnips (or potatoes), cover and simmer for at least an hour, stirring occasionally.