Roggenfest Beef Stew

Terrence usually cooks most of our meals. Today he last minute decided to go for a hike and asked if I could handle the beef stew. Not being able to do anything easy, I decided to go crazy and concoct a more interesting stew.

I had a growler of Flagship Brewery‘s Roggenfest in the fridge and thought they would make a nice pair. I think I was right. The following recipe isn’t intended to have a strong beer flavor, I was aiming for subtle. I hope you try it… and love it. So far the critics in my house are fans.

24 oz. Flagship Brewery’s Roggenfest
2 1/2 pounds stew meat (chuck / short ribs)
1/4 cup all-purpose flour
2 Tablespoons Olive Oil
1 Tablespoon Butter
2-3 Leeks, diced
1 celery stalk, diced
2 cloves garlic, minced
1/2 cup baby bella mushrooms, chopped
4 cups Beef Stock
1 bay leaf
1 teaspoon Worcestershire Sauce
1/2 tablespoon apple cider vinegar
2 tablespoons tomato paste
1/2 teaspoon Paprika
1/2 teaspoon Sugar
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Kosher Salt
2 medium carrots, sliced
3 red potatoes, unpeeled, quartered
Dust the meat with the flour. Heat the oil and butter in the dutch oven over high heat, add the meat in small batches, remove to a plate as you finish browning. Reduce heat to low and sweat the leeks and celery in the leftover meat juices. Add the mushrooms and garlic, saute for about 3 minutes. Add back the stew meat. Pour in the beer and beef stock (add water if more liquid is needed, you want the fluids to come about an inch above the meat). Increase heat slightly, still keeping it  fairly low. Add the bay leaf, apple cider vinegar, worcestershire sauce, tomato paste, sugar, paprika, salt and pepper. Cover for about 1 1/2 – 2 hours. Increase heat to medium. Add carrots and potatoes, leave uncovered for 30 minutes (or until your carrots and potatoes are done).
Taste as you go along and adjust your seasonings as needed.
Adapted from: 

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