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Beer + Food

Amber Beer Beef Stew

By October 17, 2016 No Comments

Einstein: e=mc2. BT: autumn=stews. Although the brilliant Albert deduced a simple explanation for a large swath of how the universe behaves and created something for all time- my equation explains how my tummy behaves and will last me all the way to next spring.And frankly, once you try this recipe I think you’ll lean in with a big spoon for more output from my limited brain power than you would spend contemplating quantum states. Think about the power of gravy more so than gravity and you’ll see where I’m going with this.

As always, since the Craftapped narrative is about drinking local, do yourself a favor and buy your meats local. Your butcher will be happy to save you some time and effort by trimming and cutting the chuck roast, leaving you more time to drink craft beer.

Plus, please allow praise for parsnips! A root vegetable that complements the flavors in beef stew remarkably so. Tons of vitamins, minerals, potassium, antioxidants and fiber. Try them mashed as an alternative to potatoes sometime. This recipe is one that I read in Cooking Light at the dentist office some time back. I riffed on it and made some tasty changes with each round of cooking. Go ahead and play with the recipe yourself. Drinking beer will add to your creativity in the kitchen. Works for me, anyhow.


3 center cut thick bacon slices, cut into 1/2-inch pieces
2-1/2 to 3 lbs. chuck roast, trimmed and cut into large cubes (about and 1-1/2 inches)
1 medium red onions, chopped
1 medium leek, cleaned and chopped in half rounds (use white and better green parts)
1 lb. cremini mushrooms, sliced
2 garlic cloves, minced
3 T. all-purpose flour
12 oz. amber beer – choose one that has a nutty character
1/2 lb. carrots, sliced on diagonal 1/2-inch thick
1/2 lb. parsnips, sliced on diagonal 1/2-inch thick
1 cup beef broth
2 T. country-style Dijon mustard
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. caraway seeds
1/2 tsp. fresh ground pepper
1/4 tsp. red pepper flakes
2 bay leaves


Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

Add onion and leek to pan and sauté 4-5 minutes. Stir in mushrooms and garlic and sauté until about half of the liquid evaporates. Add flour slowly and cook for 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrots, parsnip and remaining ingredients to pan and bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaves.