Beer Braised Beef Stew
When fall and winter is upon us, there is nothing more comforting than a tummy warming stew. This is one of my all-time favourites. You can make it as spicy as
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
- Paper towel
- Dutch oven
- Skillet
- Oven
- Spoon
- Tongs
- Stove
- Whisk
- Chef's knife
- Cutting board
- Can opener
- Saucepan
- Ladle
- Spatula
Ingredients
- 1 garlic clove, minced
- 2 Tbsp. + 1 ½ tsp. brown sugar
- 1 tsp. ground cumin
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1/8 tsp. ground cinnamon
- 2 Tbsp. EVOO (approximately)
- 2 ½ lbs. beef stew meat, cut into 1 ½” chunks, preferably chuck
- 1 large onion, cut into wedges
- ½ green pepper, cut into chunks
- 1 bottle dark beer or stout (half for the stew & half for the cook)
- 1 ½ Tbsp. tomato paste
- ¼ to ½ tsp. dried chili flakes
- 1 – 2 cups beef stock or tinned low-salt broth**
- 3 medium sized carrots, thickly sliced on the diagonal
- ½ a small turnip, cut 1” cubes, about 2 cups
