Thursday, January 6, 2011

Beer beef stew with onions, carrots and mushrooms

There is something very comforting about a bowl of stew in the cold winter night. Dip bread in in, pour it over some fine garlic mash potatoes or a bowl of rice if you're Asian like me. Whichever ways you eat it, it is heaven on earth.

Well, i decided i want some heaven last night. So i set out and experience with this delicious beer beef stew. Here's a photo of it. Go ahead and drool. I did for the 5 hours that thing was simmering on the stove.  WARNING: THIS STEW TAKE 5 HOURS FOR SIMMERING.

Are you ready for the recipe?? It only take about 30 minutes for the prepping. Then you can just leave it simmering while you do other things, like playing Super Mario Bros. or spying on people like Facebook. (Just make sure you check and stir the stew once in a while, otherwise, it will feel neglected.)


- 2lbs beef chuck roast ( or "soup cut" beef shanks), cut to small pieces about 3"
- 3 medium carrots, cut in chunk
- 2 small onions, sliced
- 1/2 lbs of button mushrooms
- 3 gloves of garlic, minced
- 2 tbsp of olive oil
- 1 bottle of light beer (I used Coors light)
- salt and pepper to taste
- some dry thyme, sage, parsley, garlic powder


Seasoned the beef with garlic powder, black pepper, pinch of salt, thyme, sage, and parsley. Mixed well

Add olive oil to a soup pot, or a dutch over (I used my soup pot since i don't have a dutch oven), heat over high heat, then add the beef in, sear both sides, make sure the beef has a nice brown color.
Remove the meat from the pan and set it on a plate.
In the same pot, toss in garlic and onion in medium heat, stir around until browned (i added butter as well since i like butter, not exactly healthy though...)

Add in the beef, pour in the bottle of beer, some more sage, thyme, parsley, black pepper, some salt (not too much since the liquid will get saltier as it boiled down, you always have chance for more salt later). Bring it to a boil. Then add in the carrots and mushrooms. Lower heat, put on lid and let simmer. About 5 hours. 2 1/2 or 3 hours with a dutch oven, or until meat is tender. 
Tip: poke it with a fork, the beef should be falling apart. 
(Don't forget to check every once in a while. Remember, we've talked about how food doesn't like to feel neglected)

Another tip: If you want more broth, add some water during the simmering process, or some beef broth.

Ta da!! Here's your reward. Pat yourself in the back. Toast up those garlic bread and have a go at it!

No comments:

Post a Comment