A Stout Stew
To knock out the last chills of winter, we ventured next door to our pub—our casual name for our Taproom and Restaurant—to have our food pros create a stew featuring a rich kick from our Stout. It was the first beer Ken Grossman brewed in his hand-built brewhouse and the inauguration was a success: the recipe has hardly changed over three decades.
To anchor the stew, we used Sierra Nevada beef we raise in partnership with the Chico State University Farm. Searing the beef helps add depth to a dish that already turns corner after corner of new flavor. The specialty malt of our Stout seeps into the myriad ingredients for robust spoonfuls with dashes of roasted sweetness.
The list looks long, but the effort is low. After the prep steps let your oven work its magic.
Beef Stew with Sierra Nevada® Stout
1 cup Stout
3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1/2 cup flour
1 1/2 teaspoons salt
1/4 cup vegetable oil
1 teaspoon dry thyme
1 teaspoon dry oregano
1 teaspoon dry rosemary
1/2 teaspoon pepper
2 bay leaves
8 cloves garlic, whole
1 1/2 cups beef broth
1 pound carrots, peeled and cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 pound button mushrooms, washed and cut in half
2 red peppers, cut into 1-inch pieces
12 ounces fresh or frozen peas
Preheat your oven to 350 degrees.
Mix the flour and salt in a large bowl. Toss the meat in the mixture, coating it well. Shake off excess flour and salt.
Pour the vegetable oil in a 5-quart, oven-proof pot and place over medium heat. Add half of the beef, brown well, and set aside on a plate. Repeat browning with remaining beef. (Browning in two steps ensures even exposure of all meat to heat.)
Return all of the meat to the pot and add the herbs and garlic, stirring over medium heat for 1 minute. Add the Stout and broth to the pot, pouring the remaining Stout in a glass to enjoy on the side. Bring the medley to a boil briefly, then cover the pot and place in your oven for 90 minutes.
Remove the pot from your oven. Add the vegetables, cover the pot once more, and return it to your oven for an additional 45 minutes or until the meat and vegetables are tender. Adjust seasoning with salt and pepper.March 14, 2013 – 9:53am