Beer braised beef stew – en.Kung-Food

Are you a fan of a tender, savory beef stew? Adding a nice beer like Jamaican Red Stripe beer will give your beef stew a deep, rich and slightly bitter flavor that will complement the sweetness of the other ingredients. Beer and beef are a perfect combination. I love cooking with beer. I think I was more excited about turning 21 so I could finally buy alcohol to cook with. This time, for my beer braised beef stew, I used Red stripe, but I’ve used Sierra Nevada Pale Ale, Yuengling and Sam Adam’s Boston Lager in stew all with good results. I like my vegetables to have texture, and not be boiled into mushy submission, so I add the carrots and potatoes half way though cooking. Beer braised beef stew is a truly lovely recipe, particularly indicated on a Sunday if you have guests or if you invited the whole family for dinner.

INGREDIENTS 2 lbs. beef stew chunks 10 pimentos (all spice) 1 cup water 3 bay leaves 2 small onions chopped 2 small carrots diced 2 small irish potatoes diced 2 teaspoons salt 1 teaspoon black pepper 5 oz beer

2 tablespoons ketchup

2 table spoons brown sugar 2 sprigs of thyme

3 tablespoon vegetable oil

Wash the beef chunks with vinegar. Season the beef chunks with 1 onion, salt, thyme, pimentos and black pepper. Set aside the beef chunks overnight or one hour to marinade. Brown the beef chunks in the saucepan with the vegetable oil.

Add the water, ketchup, sugar, Red Stripe beer, bay leaves, onions. Skim fat off with spoon. Cover and simmer for 1 hour. Add the carrots, potatoes and onions and continue cooking 30 minutes. Serve this beer braised beef stew hot with white rice.