Beef and Ale Stew
- 1- 1/2 pound Beef Stew Cubes
- 1/4 cups Flour
- 1/4 cups Olive Oil
- 2 cloves Garlic, Minced
- 1/2 whole Onion, Diced
- 1 cup Carrot, Diced
- 1 cup Crimini Mushrooms, Sliced
- 1- 1/2 cup Low Sodium Chicken Stock
- 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Winter Ale
- 1/4 cups Hoisin Sauce
- 1 leaf Bay Leaf
- 8 whole New Potatoes, Cubed To Equal Size
- 1 cup Peas, Frozen
- Bring beef cubes to room temperature.
- Sprinkle flour over cubes and stir until completely covered.
- Season well with salt and pepper.
- Let sit at room temperature for 20 minutes.
- Heat olive oil in a Dutch oven over medium-high heat until it shimmers.
- Add dredged beef cubes and cook until browned on all sides.
- Remove browned beef and set aside.
- Turn heat down to medium.
- If necessary, add a little more olive oil and saute garlic, onion, carrots, mushrooms until caramelized and tender.
- Increase heat to medium high and pour in chicken stock, deglazing pan to get browned bits from the bottom of the pan.
- Remove pan from heat and carefully stir in ale.
- It will bubble and foam, so keep stirring.
- Once foam subsides a bit, add back the browned beef and any accumulated juices from the plate.
- Stir well.
- Stir in hoisin sauce.
- Taste sauce for seasoningsyou may want to add a bit more hoisin sauce depending on your taste.
- Add bay leaf.
- Bring to boil, cover and reduce heat to simmer.
- Simmer for one hour until beef is tender.
- Add potato chunks and frozen peas.
- Simmer, uncovered, for 20 minutes or until potato chunks are tender but not mushy.
- Remove bay leaf before serving.
- We love it served with Cornmeal Yeast Rolls.
- Note: if you prefer to not cook with alcohol, increase chicken stock or use vegetable stock.
- Be careful with seasoning with salt and pepper, as stock can be salty.
flour, olive oil, garlic, onion, carrot, crimini mushrooms, chicken, winter, hoisin sauce, new potatoes
Taken from tastykitchen.com/recipes/main-courses/beef-and-ale-stew/ (may not work)