The holidays are in full swing! Which means you’re busy, you’re tired, you’re cold, and there’s always at least one family member who gets a kick out of picking on you like you’re still that scrawny, awkward kid they knew 20 years ago. We get it. The holidays are a time of joy, but they’re also a time when the crazies of your bloodline come out of the woodwork. Don’t worry, we’ve got your fix: a warm, yummy, filling, beer braised beef stew recipe with 100% grass fed and grass finished beef stew meat. It’s a retreat from the stress, from the insanity, and a way to congregate with those you love and still give you the gift every chef dreams of: food so good the table is quiet.
Beer Braised Beef Stew
|Prep Time: 1 hour
||Cook Time: 2 hours||Serves: 4-6|
|2 lbs||Western Grassfed Beef Stew Meat|
|1/3 cup||Olive oil (We like Kasandrinos)|
|5 cups||Beef stock or broth (try our new, convenient, pre-made Beef Bone Broth!)|
|1 1/2 cups||Dark stout beer|
|1||Small can tomato paste|
|1 1/2 tbps||Worcestershire sauce|
|1 1/2 tbps||Dark brown sugar|
|1||Large yellow or white onion, chopped|
|3||Medium sized carrots, chopped|
|3.5 lbs||Baby Yukon Gold potatoes, quartered (or cut in halves, if you prefer bigger pieces)|
|5||Garlic cloves, minced|
|4||Sprigs of thyme|
|1||Small sprig of rosemary|
Remove beef stew meat from refrigerator, wipe with paper towels until dry. Sprinkle with salt.
Allow to rest at room temperature for 1 hour.
While the stew meat is resting, chop the vegetables/potatoes and mince the garlic.
Place a large 10 qt pot on the stove. Add olive oil. Heat until olive oil simmers when a few drops of water are added (usually on medium-high). Turn the heat down to medium, or medium-low.
Add the stew meat to the pan to brown. Be careful not to overcrowd the pan, otherwise the meat will steam rather than fry and brown. Work in batches if need be.
Add garlic to the meat, and give it a quick stir.
Add in onions, cooking for no longer than 2 minutes.
Pour in the dark stout beer, and cook for 3 to 5 minutes.
Pour in the remaining ingredients (EXCEPT the potatoes), stirring to mix.
Bring the beef stew to a simmer, slightly reduce heat, and simmer for 1 hour.
Add the potatoes, and simmer for an additional 40 minutes (or until potatoes are easily speared with a fork or butter knife).
Retrieve the sprigs of rosemary and thyme from the stew and discard.
Serve, and enjoy!
Doesn’t this recipe for beef stew sound amazing? Wait until you try it! Add a piece of buttered bread to each bowl for an extra boost in flavor (and to get all that yummy broth). Speaking of broth, have you tried our new, 100% Grass Fed Beef Bone Broth in a pouch? It’s delicious, healthy, and now available at our online store. Click here to check it out!
We hope this beef stew recipe brings some warmth to your home throughout the season. Be sure to send us photos of our stew, you may find yourself featured in our blog!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.
Submitted by WGB Team