easy cheesy
04-12-2011, 06:31 PM
This is a great recipe for Garlic Beef Stew and incorporates our local “Pike Place Brewery’s XXXXX Stout” into the mix. Sooooo good!
Ingredients:
3 tablespoons all purpose flour
2 tablespoons corn starch
Salt and freshly ground pepper to taste
6 tablespoons vegetable oil (more as needed)
2 large chopped onions
1 large head of garlic, separated into cloves (6 minced and the rest peeled- remaining whole)
2 ½ pounds stewing meat
3 large Russet’s cut into 1-inch chunks
3 carrots, peeled and cut diagonally into 1- inch chunks
1 small red bell pepper- stemmed, seeded, deribbed and diced
3 medium very ripe tomatoes- cored, seeded, chopped (or use POMI brand chopped tomatoes)
1 cup of veal stock or sub can of low sodium beef broth
½ cup Pike Place Brewery XXXXX Stout
½ Cup of Whidbey’s Port
3 tablespoons chopped Italian parsley
1 ½ chopped fresh thyme
1 tablespoon honey
½ teaspoon ground cumin
2 bay leaves
Position rack in lower third of oven and preheat to 325 degrees
Combine flour, cornstarch, salt and pepper in medium, shallow bowl until well blended- set aside
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onions with minced garlic. Cook until starting to brown and almost caramelized, stirring occasionally, about 25 minutes.
With slotted spoon, transfer mixture to medium Dutch oven, with tight fitting lid and set aside.
Increase heat and add remaining oil to the skillet.
Dredge beef in seasoned flour and shake off excess. Brown in fat (in batches, do not crowd), adding more oil if necessary. With slotted spoon, transfer beef to Dutch oven and place atop onions.
Arrange potatoes, carrots, red bell pepper ad remaining garlic cloves atop beef. Set aside
Add remaining seasoned flour, if any, to the skillet and stir to brown.
Stir in remaining ingredients, except parsley sprigs, and bring to boil over high heat. Immediately stir mixture into Dutch oven mix and season with salt and pepper.
10. Cover Dutch oven, place in oven and cook until meat is almost tender, about an hour and a half. Turn off heat and let stand in oven 30 minutes longer. Remove bay leaves and serve immediately. Garnish with fresh parsley sprigs.
This stew is even more awesome when re-heated the next day- 50 minutes at about 350 degrees.
http://www.pikebrewing.com/index_html.shtml
Ingredients:
3 tablespoons all purpose flour
2 tablespoons corn starch
Salt and freshly ground pepper to taste
6 tablespoons vegetable oil (more as needed)
2 large chopped onions
1 large head of garlic, separated into cloves (6 minced and the rest peeled- remaining whole)
2 ½ pounds stewing meat
3 large Russet’s cut into 1-inch chunks
3 carrots, peeled and cut diagonally into 1- inch chunks
1 small red bell pepper- stemmed, seeded, deribbed and diced
3 medium very ripe tomatoes- cored, seeded, chopped (or use POMI brand chopped tomatoes)
1 cup of veal stock or sub can of low sodium beef broth
½ cup Pike Place Brewery XXXXX Stout
½ Cup of Whidbey’s Port
3 tablespoons chopped Italian parsley
1 ½ chopped fresh thyme
1 tablespoon honey
½ teaspoon ground cumin
2 bay leaves
Position rack in lower third of oven and preheat to 325 degrees
Combine flour, cornstarch, salt and pepper in medium, shallow bowl until well blended- set aside
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onions with minced garlic. Cook until starting to brown and almost caramelized, stirring occasionally, about 25 minutes.
With slotted spoon, transfer mixture to medium Dutch oven, with tight fitting lid and set aside.
Increase heat and add remaining oil to the skillet.
Dredge beef in seasoned flour and shake off excess. Brown in fat (in batches, do not crowd), adding more oil if necessary. With slotted spoon, transfer beef to Dutch oven and place atop onions.
Arrange potatoes, carrots, red bell pepper ad remaining garlic cloves atop beef. Set aside
Add remaining seasoned flour, if any, to the skillet and stir to brown.
Stir in remaining ingredients, except parsley sprigs, and bring to boil over high heat. Immediately stir mixture into Dutch oven mix and season with salt and pepper.
10. Cover Dutch oven, place in oven and cook until meat is almost tender, about an hour and a half. Turn off heat and let stand in oven 30 minutes longer. Remove bay leaves and serve immediately. Garnish with fresh parsley sprigs.
This stew is even more awesome when re-heated the next day- 50 minutes at about 350 degrees.
http://www.pikebrewing.com/index_html.shtml