Beef Beer Stew Recipe With Carrots, Cabbage, Onions, and Spices
Beer adds a certain heartiness to a stew recipe. It certainly works its magic here in producing a rich and complexly flavored recipe, one bursting with the flavor of hearty vegetables and the richness of beef. This beef stew recipe is quite easy to make and doesn't even take that long, and yet the result is one that only gets better as time goes on. Its various spices give it a uniquely fresh zing, but that doesn't hinder the beef's flavor nor the beer's acidity.
This recipe was adapted from Hows and Whys of French Cooking by Alma S. Lach. An extremely good cookbook, I recommend it quite heavily, especially its wonderful regional cuisine section from which this recipe is derived. However, my version makes quite a number of changes in regards to the vegetable balance and the spices. Thus, it really does represent a different flavor profile than that found in Lach's recipe, and so I recommend if you have the chance getting the cookbook to see the original recipe, plus a host of other excellent French recipes.
According to the cookbook, this is recommended to be consumed with a beer. I hadn't followed that part of the directions, but I'd certainly recommend trying it out. A green salad was a pleasant accompaniment.
- 2 lb beef
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 sprigs rosemary
- 1/2 teaspoon oregano
- 1/2 cup flour
- 1/3 head of cabbage
- 2 tablespoons tomato puree
- 1 tablespoon sugar
- 2 cans beer
- 2 onions, peeled and diced
- 4 carrots, peeled and chopped
- 1/3 cup vegetable oil
- 3 bay leaves
- 3 cloves garlic
- 1 cups beef stock, (or more beer)
- Cut the beef into stew-sized pieces. Combine together beef, flour, salt, and pepper in a bowl, and coat the beef.
- Heat the oil in a large casserole dish/dutch oven/kettle. When hot enough, add the meat, and brown it on all sides. Reduce heat to low. Add the basil, thyme, rosemary, sugar, oregano, cilantro, bay leaves, garlic, tomato puree, and the beer.
- Cook for about 20 minutes. Add the onions, carrots, cabbage, and beef stock. Bring the meal to a boil, then reduce heat to low and cook for 30 minutes. All of the ingredients should be reasonably soft at the end. Serve and consume hot.
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