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Beef Stew with Beer and Chocolate
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: Enough for 8 servings
Beef Stew with Beer and Chocolate
This is my favorite stew for St. Patrick's Day. The cubes of meltingly-tender beef are subtly flavored with dark beer, bittersweet chocolate, strong coffee, and local honey. For the dreamiest flavor, prepare and cook the stew one day in advance of serving.
5 strips bacon, diced
2 1/2 lbs. chuck steak, cut into 1-inch pieces
Kosher salt and freshly-ground black pepper
2 large onions, roughly chopped
3 carrots, peeled and cut on the bias into 1-inch slices
3 parsnips, peeled and cut on the bias into 1-inch slices
A 14.6 oz can of dark stout beer, such as Guinness or Murphy's
1/4 cup strong brewed coffee
1 teaspoon local honey
2 1/2 cups beef broth
1/2 teaspoon dried thyme leaves (triple the amount for fresh leaves)
1 ounce bittersweet chocolate
1 tablespoon cornstarch blended with 2 tablespoons cold water
Mashed potatoes, for serving
In a large skillet set over medium heat, cook the bacon until it colors slightly and renders its fat. Transfer the bacon to large pot or Dutch oven. Next, dry the beef with paper towels, and season generously with the salt and pepper. Brown the beef on all sides in the skillet, and transfer to the pot. Then put the onions in the skillet, and saute them until they soften -- about 5 minutes. Transfer to the pot. Then add the carrots and parsnips to the skillet, and let them cook until slightly caramelized -- about 5 minutes on each side. Into the pot they go. Finally, tip the beer into the skillet, and let it boil while you scrape up, with a wooden spoon or heat-proof spatula, all the bits of meat and vegetables that have stuck to the pan. Pour the beer into the pot, along with the coffee, honey, beef broth (use only enough to cover the ingredients), thyme, and chocolate.
Bring the stew to a boil over high heat. Then cover the pot, reduce the heat, and let simmer quietly until the beef is meltingly tender -- 1 1/2 to 2 hours. Then stir in the cornstarch mixture to thicken the broth.
For each serving, put a mound of mashed potatoes on a plate, and make a basin in the center of the potatoes. Fill the opening with a ladle or two of the beef stew. Delicious!
NOTE: Although the stew will be wonderful on the day you make it, it will be even better after it has chilled overnight. Reheat just to the simmering stage before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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