Cooking With Beer – Beef & Amber Ale Stew

Festive foods take on new meaning when made with serious beer. And as we look to fall it’s time for more cold-weather offerings like Beef & Amber Ale Stew

Although this recipe works with a wide range of beers, we used Bell’s Amber Ale, a 5.8% year-round from the renowned Midwest brewery with sweet toasty caramel notes from its carefully selected malts. Capped off by the moderate bitterness we were looking for, it’s incredibly versatile beer for cooking , and very tasty on its own.

This Grand Rapids, Michigan brewed classic (which is widely available) really adds something special to this hearty dish, so it’s worth chasing down.

Let’s do this!

Beef & Amber Ale Stew

Ingredients:

• 2 lbs (900g) beef chuck (cut into 1-inch cubes)
• 2 tablespoons vegetable oil
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 3 carrots (peeled and sliced)
• 3 potatoes (peeled and cubed)
• 2 tablespoons all-purpose flour
• 1 bottle (12 oz/355 ml) dark beer (Bell’s Amber Ale)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the Beef:
   Pat the beef cubes dry with paper towels and season with salt and pepper.
2. Brown the Beef:
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef in batches (don’t overcrowd the pot) and brown on all sides. Transfer the browned beef to a plate.
3. Cook the Vegetables:
   In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Add Flour:
   Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook for about 2 minutes, allowing the flour to brown slightly.
5. Deglaze with Beer:
   Slowly pour in the beer, stirring to scrape up any browned bits from the bottom of the pot. This adds flavor to the stew.
6. Add Remaining Ingredients:
   Return the browned beef to the pot. Add the carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
7. Simmer:
   Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender and the flavors are well blended. Stir occasionally.
8. Adjust Seasoning:
   Taste the stew and season with additional salt and pepper if needed.
9. Serve:
   Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread or over mashed potatoes

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