Beer Beef Stew

Beer Beer Stew

Beer Beef Stew. Those three words instantly take my mind to one place: The Boundary Bay Brewery and Bistro in Bellingham.

It was a favorite haunt of mine in my college days, and the Beer Beef Stew was a dish not to be missed on a cold November day. And it combines two of my favorite victuals. Beef and beef.

This is a recipe my girlfriend and I printed off a couple of years ago, (we keep a binder of the recipes we like) and can’t seem to find it on the Food Network site any longer. It’s not Boundary Bay’s but close enough to make my stomach happy.

The only changes were the substitution of chicken broth for beef (It’s all we had, and it worked fine.) and of course, I added about five cloves of garlic. Mostly because I couldn’t think of any reason not to.

In the beer department, we used Deschutes Black Butte Porter.

Recipe after the jump:

Beef and Beer Stew with Root Vegetables
Recipe courtesy of Michael Lomonaco

2 pounds beef stew meat
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced rutabaga
1 cup diced parsnips

Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole, combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the four and stir to combine well. Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

6 to 8 portions.