Dive into a bowl of warmth and comfort with our Boulder Beer Porter Stew, a dish that promises to tantalize your taste buds and fill your home with irresistible aromas. This hearty American stew melds tender chunks of beef chuck with the rich flavors of Boulder Beer Porter, creating a culinary experience that’s perfect for chilly evenings or any occasion that calls for a satisfying meal. Ready to impress your family and friends? Let’s uncover the secrets to crafting this delicious stew that’s sure to become a favorite at your dinner table!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 bottle Boulder Beer Porter
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1-inch cubes, slice the carrots, dice the potatoes, chop the onion, and mince the garlic. This will help streamline the cooking process.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed beef chuck in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until it develops a rich brown crust, about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the tomato paste to the pot. Stir well to combine and cook for another 2 minutes to deepen the flavor.
- Pour in the entire bottle of Boulder Beer Porter, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. This adds incredible flavor to your stew.
- Return the browned beef to the pot and add the beef broth. Stir in the sliced carrots, diced potatoes, thyme, and season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Allow the stew to simmer for about
- 5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together beautifully.
- Once the stew is finished cooking, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Serve the Boulder Beer Porter Stew hot, garnished with fresh herbs if desired, alongside crusty bread or over a bed of rice for a hearty meal. Enjoy!
Tips
- Prep Ahead: To make the cooking process smoother, prep all your ingredients before you start. This includes cutting the beef, slicing the carrots, dicing the potatoes, and chopping the onion. Having everything ready will save you time and keep your kitchen organized.
- Sear for Flavor: Don’t skip the searing step! Browning the beef in batches creates a delicious crust that enhances the stew's flavor. Make sure not to overcrowd the pot, as this can lead to steaming rather than searing.
- Deglaze for Depth: After adding the Boulder Beer Porter, be sure to scrape up any browned bits from the bottom of the pot. These caramelized pieces add a depth of flavor that makes your stew truly exceptional.
- Low and Slow: Allow the stew to simmer on low heat for
- 5 to 2 hours. This slow cooking process helps break down the beef, making it incredibly tender and allowing the flavors to meld beautifully.
- Adjust Consistency: If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Alternatively, you can stir in a slurry of cornstarch and water for a quick thickening solution.
- Garnish and Serve: For an extra touch, garnish your stew with fresh herbs like parsley or thyme before serving. Pair it with crusty bread or serve it over rice for a complete, hearty meal.
Nutrition Facts
Calories: 246kcal
Carbohydrates: 22g
Protein: 16g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 40mg
