Samhain Dark Beer and Beef Stew
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A hearty stew filled with flavorful vegetables, tender meat, and a rich beer based gravy. Serve with warm rosemary skillet rolls for a comforting Samhain season dinner.
Dark Beer and Beef Stew
Ingredients:
1 lb lamb or beef chuck, cubed into 1” pieces
2 TBSP olive oil - divided
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 cloves of garlic, minced
3 oz tomato paste
3 medium potatoes, pealed and cubed
4 cups broth - beef for vegetable
16oz dark beer
2 TBSP Worcestershire sauce
1 TBSP cornstarch
2 teaspoons fresh thyme
1 teaspoon fresh rosemary
1 bay leaf
Salt and pepper to taste
Garnish:
Fresh parsley
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Instructions:
In a large Dutch oven, heat 1TBSP olive oil over medium heat.
Season beef or lamb with salt and pepper before browning on all sides. I like to sear mine so it has a bit of a crust. Transfer to a plate and set aside.
In the same Dutch oven, add remaining olive oil and cook onion, carrots, and celery 5 minutes or until soft. Season with more salt and pepper. Mix in cornstarch and combine with veggies to form a paste. Add garlic and tomato paste and stir together well.
Add meat back to the Dutch oven along with potatoes, broth, beer, and Worcestershire sauce.
Bring to a boil and partially cover. Reduce to a simmer and add in fresh herbs and bay leaf. Continue to simmer up to an hour until the meat and potatoes are tender. Stir occasionally.
Remove the bay leaf and add additional salt and pepper to taste.
Garnish stew with fresh parsley and serve along with some rolls or bread. This hearty stew will last 2-4 days in the refrigerator. For desert, enjoy a warm mug of apple-orange cider.
