Enjoy either or both of these beer beef stew recipes with company or family.
One is a classic "meat, potatoes, onions, and carrots" stew, the other switches out the classic veggies with bok choy, turnips, and red peppers for a sophisticated, slightly Asian flair.
Either way, the
alcohol in the beer dissipates in cooking but the magic flavor remains.
2 pounds beef stew meat
1 cup flour
1/4 cup oil, preferably olive oil
2 (12-ounce) beers
1 cup water
2 cups carrots, sliced into 1-inch pieces
3 cups potatoes, cut into 1-inch cubes
1 pound stewing onions, whole, or yellow onions, quartered
3 bay leaves
Salt and pepper to taste
Cut the stew meat into 1-inch pieces, if over-large, and season with salt and pepper.
Heat the oil in a large pot. While it's heating, place the flour in a small paper bag, add the meat (in batches) and shake to thoroughly coat with flour. Brown the meat in the hot oil.
Once the meat is thoroughly browned, pour in the beer and water, heat, then add the carrots. After 10 minutes, add the remaining ingredients and simmer on low just until the vegetables are tender, 20-30 minutes.
Remove the bay leaves and serve. Serves 8-12.
Another of the better beef stew recipes is this "roadside vegetable stand" version of beer stew:
Substitute bok choy and turnips for the carrots and potatoes, and 1 tablespoon minced garlic for the bay leaves. Add a red or yellow bell pepper to the pot, cored and cut into 1-inch pieces, for the last 10 minutes of cooking.
If you like, you can substitute pork tenderloin for the stew meat with outstanding results but then, sorry, you can't call it beef stew.