BEER-BRAISED BEEF STEW
Provided by Nancy Fuller
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
- Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
- Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.
BEER BRAISED IRISH STEW AND COLCANNON
This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!
Provided by Maureen Kelly-Nikolaisen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g
BEEF AND BEER STEW
A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.
Provided by Rogue Red
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
- Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
- Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
- Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
- Bring the mixture to a boil.
- Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
- Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
- Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
- If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
- Serve with rice, or as is if you have added a lot of potatoes.
IRENE'S BEER STEW
Steps:
- Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
- Preheat oven to 325°F.
- Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
- Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
- Season stew with salt and pepper.
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
LIMBOURGIAN BEER STEW
For those of you interested in authentic Limbourgian Belgian cuisine! This is a popular local dish in the South of the Netherlands, as well as the Flemish part of Belgium. The meat becomes wonderfully soft by soaking it in vinegar overnight. I know it sounds odd, but be ready for an authentic European-style dish and you will love it! Some of the ingredients might be difficult to get in the U.S. Adding the spiced bread, the sandwich and rubbing the meat with flour adds a great taste to the stew and thickens the fluid. Tastes great with fries.
Provided by Christine L.
Categories Steak
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
- Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
- Fry onion in butter, take out of pan.
- Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
- Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
- Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
- Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
- Serve with fries.
Nutrition Facts : Calories 168.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 81.6, Carbohydrate 22.5, Fiber 1.7, Sugar 3, Protein 3
More about "limbourgian beer stew recipes"
TRADITIONAL FRENCH FLEMISH BEEF STEW RECIPE - THE …
From thespruceeats.com
FLEMISH BEEF STEW: A LEGENDARY BELGIAN DISH • GOLDEN …
From mygoldenpear.com
CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)
From oliviascuisine.com
BEEF AND BEER STEW: A BELGIAN-INSPIRED CARBONNADE
From doriegreenspan.com
BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
From myrecipes.com
BEEF AND BEER STEW | RICARDO
From ricardocuisine.com
BEEF IN BEER STEW, SLOW COOKED - A DELICIOUS TENDER …
From recipesformen.com
BEST MULLIGAN BEEF STEW RECIPE - HOW TO MAKE …
From womansday.com
FEIJOADA (BRAZLIAN BEEF STEW) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
IRISH BEEF AND BEER STEW - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
RECIPE: SAILOR'S BEEF STEW - TASTINGTABLE.COM
From tastingtable.com
KEVIN CLIFFORD D. ALIVIO: RECIPE FOR : LIMBOURGIAN BEER STEW
From kevinalivio.blogspot.com
FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)
From pardonyourfrench.com
BEEF AND ALE STEW USING BELGIAN ALE - COOKING ON THE RANCH
From highlandsranchfoodie.com
IRISH GUINNESS BEER STEW, TRADITIONAL RECIPE - TASTE OF RECIPES
From tasteofrecipes.com
TRADITIONAL IRISH BEEF AND GUINNESS STEW - THE DARING GOURMET
From daringgourmet.com
46328 PORK AND BEER STEW GERMAN RECIPES - FOOD NEWS
From foodnewsnews.com
FLEMISH BEER STEW RECIPE | A WEL-SEASONED KITCHEN®
From seasonedkitchen.com
SLOW COOKER STEW RECIPES - BELGIAN BEEF & BEER STEW …
From hamiltonbeach.com
THE GREAT FLEMISH STEW DEBATE (INCLUDES RECIPE) - BELGIAN SMAAK
From belgiansmaak.com
RUSSIAN BEEF STEW RECIPE FOR SOLYANKA, A COMFORTING OLD DISH
From grantourismotravels.com
FRENCH BISTRO BEEF STEW RECIPE | MANTITLEMENT
From mantitlement.com
GUINNESS BEEF STEW RECIPE | AUTHENTIC IRISH BEEF STEW - CHEF DENNIS
From askchefdennis.com
BELGIAN BEEF & BEER STEW - STEP BY STEP - YOUTUBE
From youtube.com
RUSTIC ITALIAN BEEF STEW IN CROCK POT | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE BABYLONIAN BEER STEW | VAWAA
From vawaa.com
LIMBOURGIAN BEER STEW RECIPE - FOOD.COM | RECIPE | BEER STEW …
From pinterest.com
THIS FLEMISH STEW RECIPE TASTES LIKE A WARM HUG - WONDERFUL …
From wonderfulwanderings.com
BELGIAN BEEF AND BEER STEW RECIPE : SBS FOOD
From sbs.com.au
RECIPES FLEMISH BEEF STEW | SOSCUISINE
From soscuisine.com
FLEMISH BEEF AND BEER STEW RECIPE | MYRECIPES
From myrecipes.com
BRAZILIAN BEEF STEW RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
STOUT BEER BEEF STEW - MELANIE MAKES
From melaniemakes.com
SLOW COOKER BEEF AND BEER BELGIAN STEW - MANILA SPOON
From manilaspoon.com
COOKING WITH MARY AND FRIENDS: IRISH STEW WITH BEER & WINE
From cookingwithmaryandfriends.com
BAVARIAN HUNTER'S BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
FLEMISH BEEF STEW: A LEGENDARY BELGIAN DISH | WUNDERLANDER
From wunderlander.eu
IRISH BEEF STEW RECIPE WITH GUINNESS - CHEF BILLY PARISI
From billyparisi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love