Beer Stew

This brilliant stew works on so many levels. It’s adapted from a 30-year old cookbook of Texas recipes. I’ve tried it with Fayette County,Texas brewed Shiner Beer, Guinness, and even Coors Light.

For my last experience,  I used half beer / half beef broth, and added the listed ingredients in parentheses (optional) , but saute’ing onions and mushroom are essential before browning the meat. Also, coating the browned meat with the flour, dry mustard and brown sugar mixture before adding wet ingredients is strategic to form a thick stew broth that will simmer for several hours.

It makes a lot, so enough for two meals or divide and put half in two large mason jars and share with someone. Can Refrigerate for 3 to 4 days.

• 1 medium onion, chopped (plus, another onion, 3- 4 carrots, and 3 – 4 stalks of celery, chopped, aka makes a classic chef’s holy trinity)
• 1 lb (16 oz) mushrooms sliced (instead of buttom, try baby bells for a more rustic flavor)
• 6 tablespoons butter
• 3 lbs lean stew meat (or buy a cheaper cut roast and cut in pieces yourself if stew meat is too pricey)
• 1 1/2 Tablespoon flour
• 1 Tablespoon brown sugar
• 2 teaspoons dry mustard
• 3/4 cup tomato paste (one small can)
• 1/4 cup chopped parsley or 3 Tablespoon dried parsley
• 2 Tablespoons ground peppercorns
• 2 bay leaves
• 1/2 teaspoon salt
• pinch of thyme
• 1 – 2 gloves garlic, minced
• 2 12-ounce cans or bottles of beer (or 1 bottle beer + 12 oz beef broth)

1. Saute onion in butter in a large pan or dutch oven. (if adding celery and carrots I used both to saute all at once).

2. Transfer most of the saute’d veggies to the side (or to the extra pan used) and add the stew meat to remaining onion and mushroom mixture/liquid and continue cooking until browned.

3. After meat is brown, sprinkle the flour, brown sugar and dry mustard mixture over the beef and stir well.

4. Return the veggies to the big pot with meat, add remaining ingredients and mix well.

Cover and let simmer for 1 1/2 – 2 hours, or longer, and stirring occasionally.

Serving ideas: simply serve with a crusty or artisan bread, and/or add a green salad.  Or, serve over noodles or rice for a even heartier meal.