Heroes' Feast Traveler's stew
Feb. 14th, 2023 12:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenIngredients:
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces
Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces
Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.