06 Jan Just Add Beer: Belgian Beer & Beef Stew With Taxman’s Exemption Tripel
Stews are some of my favorite dishes ever. I can eat them any time of year. To me, a good, slow-cooked, hearty stew tastes like love. You can taste the effort put into them (even though they’re relitively easy to put together). And I love that every civilization and culture has some variation of “put a bunch of shit and some cheap meat into a warm pot and let it cook for a long time.” My late aunt Carol’s recipe for “No Peek” is a family tradition and something we spend all day looking forward to.
But what happens when you don’t have eight hours to put into waiting? What if you want something delicious and warm and filling but can only start when you get home from work? Friends, this recipe is perfect for you!
This variation on the traditional stew stands out through its inclusion of a dark strong Belgian beer and dijon mustard to the stock, giving it a rich and sweet flavor. And who can say no to bacon? For this go around, we’ll include Taxman’s Exemption, an exceptional 8.5% Belgian Tripel. This recipe is incredibly easy to assemble and only takes a few short hours to simmer, and obviously gets better as leftovers. Best part? You’ll have beer leftover to drink while it cooks! Let’s get started.
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle Belgian beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Serve with sourdough bread.
There you have it. An amazing beef stew done in about 2.5 hours total. You’ll fall in love with this stew’s tangy stock so much it’s sure to shoot this recipe to the top of your favorites!
Amy
Posted at 12:31h, 06 JanuaryThat looks great!!! I’ll have to give it a try this weekend..thanks
Adam Schick
Posted at 14:23h, 07 JanuaryLet me know how you like it!
Amy
Posted at 15:22h, 08 JanuaryI will!!!…I’m making it Sundayand can’t wait to try it.