It’s time – Get Your Chef On Challenge is live!I had a difficult time with this challenge, you see, I’m not a beer drinker. I made beer bread once and had to through it out. This time I thought I go with some rich in flavor to mask the beer flavor. I chose this stew with tomato paste and beef bouillon and a medley of other flavors.
It was pleased with the way it tasted. I cooked it low and slow for a couple of hours. It had a rich deep flavor and I couldn’t taste beer. You could substitute any root vegetable, but I prefer potatoes and carrots, I’m just a classic stew type gal…except for the beer part! To be honest with you, I thought it was even better the second day. If you’re not a beer drinker, not to worry, you won’t even know it’s in there. I couldn’t smell it. I couldn’t taste it. You could always substitute beef stock for the beer.
Beef Stew with Beer
|Rich and layered with flavors, this Beef Stew with Beer will warm you on a cold day.|
Beef Stew with Beer
Beef Stew with Beer Get Your Chef On / Call Me PMc
Author: Paula Jones
- 2 lbs chuck roast cut into cubes
- 2 T butter
- 2 T canola oil
- 1 tsp salt
- 1 tsp black pepper
- 1 onion, diced (1 cup)
- ½ T garlic, minced
- 4 oz tomato paste
- 12 oz beer (not light)
- 1 T beef bouillon paste
- 1 T Worcestershire
- ¼ tsp sugar
- 4 carrots, peeled and diced
- 1 lb potatoes, peeled and diced
- Salt and pepper beef cubes. Heat a large (deep) pot or Dutch oven to medium-high. Add oil and butter, when hot and melted, brown beef in oil in batches, searing on all sides about 2 minutes. Remove from pan to a platter and continue with rest of beef. Set aside.
- In pot add onion cook 2 minutes. Add garlic cook another minute. Add tomato paste to the pot. Stir it into the onions and letit cook 2 to 3 minutes.
- Pour in the beer and bouillon; stir. Add Worcestershire and sugar. Add beef back to pot, cover and reduce heat to simmer. Simmer, covered 1½ to 2 hours.
- After 1½ to 2 hours, add the diced carrots and coever and cook 10 minutes. Then add the potatoes, stir, cover and cook another 30 minutes.
- Stew will be thick. Add additional beef stock (or water and beef bouillon) if necessary.
- Test carrots and potatoes for doneness by piercing with a fork. Stew will be done when carrots and potatoes are tender.
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This would be great served with Oriental Salad