So once again I’m cooking winter food and it’s in the 80′s in Florida … But it’s DECEMBER, cut a girl some slack!
My original plan was to make my Beef Daube, which is one of my most popular posts. But, as I looked in the fridge there was a bottle of Stone Levitation Ale staring at me. It’s a yummy caramel ale with strong flavor. However, to be honest, it’s not my favorite drinking beer but it has a complex flavor and bold body that I knew would lend itself to stew.
Also, I had a heavy meeting load yesterday so my crock pot was my friend (not to mention it doesn’t heat up the kitchen). It took me 16 minutes to get the stew going and I’ve put maybe 5 more minutes into it. The house smells heavenly.
Recipe:
2 lbs stew meat (pre-cut, it’s not the best option, but it’s a lifesaver in a time crunch)
28 0z can diced tomatoes (use organic, they are better)
1 large potato peeled and cut into 1 inch dice
1 white onion quartered (I quarter rather than slice so they can be picked out but you get the flavor)
3 carrots peeled and cut in 1 inch pieces
8 0z cremini mushrooms
1 12 oz medium to dark beer
1 herb packet (fresh oregano, thyme, Italian Parsley, chives)
1/4 cup butter softened
1/4 cup flour
Put everything in the crock pot except the butter and flour and set on low for 6 – 7 hours. Combine the butter and flour to create a beurre manie. Add the buerre maine to the crock pot about one hour prior to serving and let it cook into the sauce. Stir gently.
Enjoyed this with a Yummy Dogfish 60 Minute IPA
I love stews, haven’t made it in a while, I’ve been making soups so this will be next.
This looks amazing. Tasty and comforting AND you can make it in a crock pot! Love it. Bookmarked for the New Year!