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Started By
Message
Beef Stew (made with stout beer) w/ pics!
Posted on 1/18/15 at 7:24 pm
Posted on 1/18/15 at 7:24 pm
Let's get this rolling:
Ingredients:
2-4 slices of bacon
2 lbs cubed beef chuck
1 large onion
1 bell pepper
Few cloves of garlic
Flour
Sugar
12-16 oz dark stout beer
Carrots
4 oz tomato paste
3 cups chicken stock (NOT BEEF)
Seasonings (salt, pepper, garlic powder, bay leaf, thyme, hot sauce, cayenne, parsley)
Gonna start with frying up 2 slices of bacon. You can use more but I didn't want a whole lot of bacon in this. Once cooked crumble bacon and set aside.
Next take your beef chuck cubes (seasoned with garlic salt/powder, pepper, and cayenne) and brown in the bacon fat. You'll probably need to add some veg oil as well.
Once browned let beef rest and in the same pot sauté your onions and bell pepper.
After about 10-15 mins, add ur garlic and flour and cook for another min
Now the fun part. Add a can or bottle of a good stout. Guinness works here but I went more local. (Nola Irish Channel Stout) As long as its a dark stout you should be good.
Once the stout deglazes the pot, add carrots, (celery if you like it, I left it ojut) tomato paste, bay leaves, thyme leaves, some salt/pepper, and a dash of sugar to balance the malt of the beer. Oh and ur beef and bacon back to the pot.
From there add chicken stock (you can use beef stock but i prefer chicken) till it covers the contents of the pot. Bring to boil.
Cover and simmer on low. This is after an hour and a half.
After about 2 hours of simmering, I uncover it and crank the heat to med high and boil for another 20 mins or so. Thickens it greatly.
Add parsley and serve over mash potatoes or rice. Pretty easy dish and cooking with the stout adds a nice element. Might be something to think about for St Paddys day around the corner.
Feedback is welcome, and thanks for reading!
Ingredients:
2-4 slices of bacon
2 lbs cubed beef chuck
1 large onion
1 bell pepper
Few cloves of garlic
Flour
Sugar
12-16 oz dark stout beer
Carrots
4 oz tomato paste
3 cups chicken stock (NOT BEEF)
Seasonings (salt, pepper, garlic powder, bay leaf, thyme, hot sauce, cayenne, parsley)
Gonna start with frying up 2 slices of bacon. You can use more but I didn't want a whole lot of bacon in this. Once cooked crumble bacon and set aside.
Next take your beef chuck cubes (seasoned with garlic salt/powder, pepper, and cayenne) and brown in the bacon fat. You'll probably need to add some veg oil as well.
Once browned let beef rest and in the same pot sauté your onions and bell pepper.
After about 10-15 mins, add ur garlic and flour and cook for another min
Now the fun part. Add a can or bottle of a good stout. Guinness works here but I went more local. (Nola Irish Channel Stout) As long as its a dark stout you should be good.
Once the stout deglazes the pot, add carrots, (celery if you like it, I left it ojut) tomato paste, bay leaves, thyme leaves, some salt/pepper, and a dash of sugar to balance the malt of the beer. Oh and ur beef and bacon back to the pot.
From there add chicken stock (you can use beef stock but i prefer chicken) till it covers the contents of the pot. Bring to boil.
Cover and simmer on low. This is after an hour and a half.
After about 2 hours of simmering, I uncover it and crank the heat to med high and boil for another 20 mins or so. Thickens it greatly.
Add parsley and serve over mash potatoes or rice. Pretty easy dish and cooking with the stout adds a nice element. Might be something to think about for St Paddys day around the corner.
Feedback is welcome, and thanks for reading!
This post was edited on 10/4/15 at 1:52 pm
Posted on 1/18/15 at 7:27 pm to Dav
Looks good, I'd eat it for sure.
Posted on 1/18/15 at 7:29 pm to Dav
What did you do with the other 3 beers ?
Looks good
Looks good
Posted on 1/18/15 at 7:32 pm to TigerWise
quote:
What did you do with the other 3 beers ?
One to start the FBD thread. Other 2 will be consumed eventually.
Posted on 1/18/15 at 7:42 pm to John McClane
Looks really good. May have to try this.
Posted on 1/18/15 at 7:57 pm to Coater
Looks real good. I like tomatoes, potatoes and beef broth in mine tho. Cheers
Posted on 1/18/15 at 7:57 pm to Dav
Only thing I would do different is cut them onions smaller. I would still eat it though. Looks good.
Posted on 1/18/15 at 8:03 pm to Dav
Wow.
As a kid, I thought I hated beef stew but it was the potatoes that made me hate it.
Yours looks perfect. No potatoes. And I think chicken broth > beef broth as well.
As a kid, I thought I hated beef stew but it was the potatoes that made me hate it.
Yours looks perfect. No potatoes. And I think chicken broth > beef broth as well.
Posted on 1/18/15 at 8:24 pm to LouisianaLady
Nice work.
Been thinking about making shepherd's pie. This is pretty much how I start it.
Been thinking about making shepherd's pie. This is pretty much how I start it.
Posted on 1/18/15 at 8:27 pm to Dav
Looks great, but I second the idea about cutting the onions smaller. I'd probably add some corn.
Posted on 1/18/15 at 8:34 pm to CHEDBALLZ
quote:
Only thing I would do different is cut them onions smaller.
I don't mind a rough chop for onions. It's bell pepper I try and mince fine.
That's the thing about a stew though, so many variations.
Posted on 1/18/15 at 8:53 pm to Dav
quote:
I don't mind a rough chop for onions. It's bell pepper I try and mince fine.
That's the thing about a stew though, so many variations.
Not knocking please don't take it that way. I have to cook for my wife and kids and they are not having that "chunky seasoning" in their stew..... it wouldnt bother me, I'd probably go back for seconds.
Posted on 1/18/15 at 8:58 pm to Dav
Nice - looks very good served on the potatoes.
This post was edited on 1/18/15 at 9:01 pm
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