BY CHARNEE PEREZ-MONFORTE
In our recent 'Beer Geeks' episode at Jack Abby's Brewing, Michael Ferguson hits the kitchen at Stone's Public House to help make a traditional beef stew packed with an explosion of beer-infused deliciousness.
Get inspired & start cooking with this latest 'Beer Geeks' approved recipe:
Smoke & Dagger Beef Stew
- 5 lbs of Boneless Short Rib Cut to 1” dice
- 1 Spanish Onion, Chopped
- 1 Cup of Chopped Celery
- 4 Cloves of Minced Garlic
- 2 Fresh Bay Leafs
- 1 Bottle of Jack Abby's 'Smoke & Dagger' Lager
- 1 TBSP of Tomato Paste
- 1 TSP Worcestershire Sauce
- 1 TSP Brown Sugar
- 2 Cups of Chicken Stock
- 1 TBSP Veal Demi Glace
- 1 Cup String Beans
- 1 Cup of Idaho Russet Potatoes, Diced
- 1 Cup of Carrots, Diced
- 1 Cup of Parsnips, Diced
- 1 TSP each of chopped Rosemary, Thyme & Parsely
- 1 TBSP Cornstarch
- Season beef with salt, pepper and chopped garlic, toss with small amount of oil and transfer to a large sheet tray. Roast at 400F for 15-20 min until meat is evenly seared.
- Meanwhile, while the beef cooks saute onion and celery over med high heat in skillet with oil. Add bay leaf, salt and pepper & cook until translucent, it takes about 10 min. Add the seared beef to the vegetables, scraping all of the bits from the sheet tray.
- In a bowl mix the lager, tomato paste, Worcestershire and sugar. Whisk to combine. Deglaze the pan by adding the beer mixture to the meat and vegetables. Reduce the mixture by 1/3 scraping the bottom of the pan, this takes about 10 min. Add the chicken and veal stock to the mixture and bring to a rapid boil which takes 5 min. Once the stew is boiling, transfer to a 350 oven and braise for about 1 hour.
- Remove from the oven and place back on the stovetop at med/low heat. Check seasoning, add the fresh herbs and as little cornstarch slurry to the stew as needed, just enough to bind and slightly thicken the stew and cook for about 5 minutes just until the stew has simmered. Scoop the stew into a sauté pan, add veggies (potatoes, parsnips, carrots, string beans) and sauté for 2 minutes and serve.
- Enjoy with a side of your favorite Jack Abby Brewing beer - cheers!
Tasting Notes About The Beer in This Recipe
Smoke & Dagger Lager
- Cloaked in mystery, this dark black beer skirts the line between a schwarzbier and smoked porter. The use of a small percentage of traditional Beechwood smoked malt adds complexity and balances the liberal use of chocolate malt. Notes of roasted grains, beechwood smoke and coffee accompany a full bodied and sweet chocolatey malt character. Smoke & Dagger uses locally sourced ingredients. Visit Jack Abby's Brewing website to learn more about their beers.
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