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Espresso Stout jumps in to the kitchen. Meet Espresso Stout Stew!

Posted on January 26, 2007 at 1:41 PM

This Irish treat is great in a slow cooker! If you don’t have one fret not, you can make this stew on the stove top too!

Beef & Espresso Stout Stew Recipe

Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups espresso stout beer
2 cups carrots, cut into chunks
Sprig of thyme

Instructions

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the stout into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining stout; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender—2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings

Credits

Recipe from: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA)

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