Cooking with Hope Beer: Beef Stew
For our Winter Seasonal we took a typical Irish red ale and put a twist on it to create our Red IPA. It’s fitting we put a twist on a classic Irish Beef stew recipe, usually cooked with Guinness, by creating it with our Red IPA.
- 1lb stewing beef cut into chunks
- 2 teaspoons of salt
- 2 tablespoons olive oil
- 6 large garlic cloves, minced
- 3 cups beef stock
- 1 1/2 cups water
- 2 cups of Winter Seasonal Red IPA
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 2 pounds russet potatoes, peeled, cut into small chunks
- 1 large onion, chopped
- 2 carrots cut into 1/2 inch pieces
- 1 parsnip cut into 1/2 inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Season the beef with a teaspoon of salt. Heat the olive oil in a large pot or casserole dish over medium heat.
Brown the beef in batches (if there isn’t enough room to add all at once do not crowd the pan as the meat will steam and not brown) until well browned on one side, then use tongs to turn the pieces over and brown on the other side.
Add the garlic and sauté for 30 seconds, then add stock, water, Red IPA, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves and stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for one hour, stirring occasionally.
While the pot of meat and stock is simmering, melt the butter in a pan over medium heat. Add the onions and sauté until they are soft and golden, about 15 minutes. Set aside until the beef stew has simmered for 45 minutes, then stir in. Once it’s ready to serve discard the bay leaves, transfer to serving bowls and garnish with parsley.