Today’s post comes from my sister-in-law, Meg and her boyfriend Russell. A dangerous combination in the kitchen, these two love whipping up healthier alternatives and testing out Paleo recipes on the weekends. When my friends at Sapporo reached out, offering samples of their beer, I initially kindly refused, knowing that it’s far too difficult to ship beer to Switzerland. But, within seconds, I realized that Meg and Russell would love using the beer as recipe inspiration. Just in time for St. Patrick’s Day, this beer beef stew recipe will warm you right up!
Happy Spring everyone! I hope it is is sunny and warm wherever you are, but here in New York, the cold weather has lingered a bit. Yesterday, Russell and I found it a bit too cold and windy for outdoor adventures but not cold enough to continue winter hibernation. So, we decided to spend the day cooking.
This recipe takes a while but, the majority of that time, the food is in the oven. This is a great stew to make during a Netflix binge and since the new season of House of Cards is out, that’s exactly what we did.
INGREDIENTS
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons coconut oil
- 1 (1-pound) boneless chuck roast, trimmed
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup fat-free, less-sodium beef broth
- 4 garlic cloves, crushed
- 1 (22-ounce) Sapporo beer
- 1 bay leaf
- 3-4 carrots, peeled and cut diagonally into 1/2-inch-thick slices
- 9 ounces small turnips, peeled and cut into wedges (or one large turnip cut into chunks)
- 1 medium onion, peeled and cut into wedges
- 3-4 Parsnips, peeled and cut into ½-inch thick slices
PREPARATION
- Preheat oven to 300°.
- Heat oil in a Dutch oven over medium-high heat.
- Season beef with salt and pepper. Then coat with flour.
- Add beef to pan; cook until brown on all sides.
- Add the broth, half of the beer, garlic, and bay leaf. Keep scraping pan to remove browned bits.
- Bring to a boil. Cover and bake at 300° for 1 1/2 hours.
- While the beef is in the oven, I chop all of my veggies
- Add carrots, turnips, parsnips and onion and bake (covered) an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
- Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm.
- Strain the cooking liquid.
- Put the liquid back into the Dutch oven, uncovered on the stove.
- Bring to a simmer.
- Add the second half of the beer and allow the liquid to reduce for 20 -30 minutes or until it has reached a consistency that you like.
- Serve the vegetable and meat mixture in a bowl, and pour desired amount of liquid on top.
*Thank you to Sapporo for the complimentary product samples and inspiration!
