Beef Stew with Beer and Horseradish
2 pounds stew beef, cubed 2 inches
Kosher salt and freshly ground pepper
4 to5 tablespoons olive or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer (I used Kona Brewing Co. Fire Rock Pale Ale)
1/4 cup Worcestershire sauce
2-3 cups beef stock
1-3 cups water (depending on "stewing time")
3 tablespoons prepared horseradish
1 cup baby Yukon gold potatoes
1 cup carrots, chopped
1 cup quartered mushrooms
A handful parsley, chopped - for garnish
Pat the meat dry, sprinkle with kosher salt and freshly ground pepper.
Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce for a minute or 2 more. Add the Worcestershire, 2 cups of stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender adding additional water or stock as needed.
Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce for a minute or 2 more. Add the Worcestershire, 2 cups of stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender adding additional water or stock as needed.
20
to 30 minutes before serving, add the baby potatoes, carrots and
mushrooms. Simmer until tender. Taste and adjust seasonings if
necessary.
Ladle into bowls and top with chopped parsley and serve with a toasted crusty bread.
Our stew served 4.
Liv Life Note 1: Need additional servings? Simply add additional veggies and more stock/water!
Liv Life Note 2:
Upon serving this steaming bowl Liv gave me a look of disdain along
with a comment of "Are we really eating this?" With a smile I responded
that yes, this was dinner. She hesitantly took a bite then her face
lit up with a smile and she exclaimed, "This is good!!!" and promptly
cleaned her plate. :)
