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Beer adds a certain heartiness to a stew recipe. It certainly works its magic here in producing a rich and complexly flavored stew, one bursting with the flavor of hearty vegetables. It is quite easy to make and doesn't take that long, and yet the result is one that only gets better the next day. 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, especially for its wonderful regional cuisine section. However, my version changes the vegetable balance and the spices.
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 in the dry ingredients.
- 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 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.
© 2018 Ryan Thomas