Beef & Beer Stew
For dinner tonight I wanted a good beef stew, but didn’t really want all the fuss (and extensive grocery list) of my normal beef stew recipe. So I found this quick (preparation time, not total cooking time) and easy recipe from Rachael Ray and decided to try it out. It was good, definitely a solid recipe. I’d rather take the time and do my usual (and more complicated) recipes - but this is a good one to keep in mind if I ever have another day where I don’t really feel like all the chopping and veggie buying…
Beef & Beer Stew
Source: Rachael Ray, online here
5 pounds beef brisket, cut into 2-inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12-ounce bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and quartered
1 cup milk
Preheat the oven to 325°. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet.
Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes.
Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.
The one thing I totally loved about this - the brisket. I usually use a mix of sirloin and chuck in my stews, and they’re good - but this brisket was perfect.
Seriously the prep on this was very quick and easy, I could see it working well for a family dinner and I’m sure could be easily adapted for a slow-cooker.
Beef & Beer Stew
Source: Rachael Ray, online here
5 pounds beef brisket, cut into 2-inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12-ounce bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and quartered
1 cup milk
Preheat the oven to 325°. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet.
Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes.
Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.
The one thing I totally loved about this - the brisket. I usually use a mix of sirloin and chuck in my stews, and they’re good - but this brisket was perfect.
Seriously the prep on this was very quick and easy, I could see it working well for a family dinner and I’m sure could be easily adapted for a slow-cooker.