Delicious Homemade Brew Stew
A wonderfully flavorful stew that is my personal take on the traditional Irish Stew, made with beer from a local brewery in town.
Equipment
- 1 Large Stockpot
- 1 Pan
- 1 Large Bowl
Ingredients
- 2 lbs Beef stewing beef, chuck roast, blade roast, or eye of round is best
- 6 ounces Bacon thick cut, diced
- 2 Onions medium, yellow or red, diced
- 3 Garlic Cloves minced
- 5 Potatoes firm, cut into 1" pieces
- 3 Carrots chopped
- 2 Celery Ribs chopped
- 1 Parsnip chopped (optional)
- 16 oz Mad Canadian Lagered Ale use any beer that you love
- 1.5 cups Beef Broth
- 2 tbps Worcestershire Sauce
- 1/4 cup Tomato Paste
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 tsp Spicy Pepper Medley or 1 tsp each of salt and pepper
- 2 Bay Leaves
- 1 tbsp Baking Soda
- 2 tbsp Flour
- 1/4 cup Water
Instructions
- Cut the beef across the grain into 1-inch pieces. Sprinkle with some baking soda to coat all the pieces. Put in a bowl, cover and set in the fridge for 30 minutes. This will tenderize the meat.
- Cook the bacon. I like to put mine in the oven on a cookie sheet at 400F for 15 minutes.
- Meanwhile, cut all the veggies into 1-pieces.
- When the beef is ready, using a frying pan, generously brown the beef on all sides. Transfer the beef to the stock pot.
- Add onions to the frying pan, cook until translucent. Then add the garlic and cook until fragrant. Add this to the stock pot.
- Cook all the remaining veggies in the frying pan for 10 minutes or until tender. Transfer to the stock pot.
- Add your choice of brew and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom). Boil for 2 minutes. Then transfer to the stock pot.
- Add the bacon (and the bacon grease to enhance the flavor), the broth, tomato paste, worcestershire sauce, and the herbs and spices to the stock pot.
- Stir to combine. Bring it to a boil, then reduce the heat to low, cover, and simmer for 2 hours. Add salt and pepper to taste.
- After 2 hours, add 2 tbsp of flour to 1/4 cup of water, whisk well to remove all lumps then add it to the stew to thicken up the broth into a lovely gravy.
Notes
- You can use any craft beer, including Guinness to make it more like a traditional Irish stew.
- I like to use homemade beef broth, but store-bought broth will work just fine.
- If you cannot find Spicy Pepper Medley then you can substitute it with just salt and pepper.
- Keeps in the fridge for up to 7 days
- Keeps in the freezer for up to 6 months
- Pressure can to make shelf stable for up to 2 years (or longer if you're brave enough lol)