Luck of the Irish: Brew Up Some Romance with Beef and Beer Stew

First off, a little disclaimer: whipping up this Beef and Beer Stew doesn’t come with a 100% guarantee of romance. There’s always a chance your sweetheart might be battling a headache or perhaps you’re in a doghouse, no savoury stew could help with. However, I’m here to tell you that the likelihood of sparking some romance, or as some might say, “getting lucky,” skyrockets when this stew is simmering on your stove. It’s like adding a pinch of Irish luck to your evening, without the need for a four-leaf clover.

The Magic in the Mix

Now, I’m not in the business of making wild promises, but let’s just say this stew has a certain… magic. It’s not just about the tender beef or the rich, hearty flavours infused by the beer – though, let’s be honest, that’s a big part of it. It’s about setting the stage for an evening where anything can happen. So, while I can’t hand you a love potion, I can offer you this recipe, a veritable cauldron of potential, bubbling away with promise.

Beef and Beer Stew: A Taste That’s Almost Sinful

Okay, let’s talk about this stew for a second because it’s downright orgasmic, damn it. What? I’m just keeping with the theme here. The beef is so flipping tender it practically melts in your mouth, and the gravy? Don’t even get me started about the gravy. It’s a rich, sweet, and savoury sauce that would be good enough all on its own. In other words, if you allow plate licking in your house, then this is the dish that’ll do it. It’s the kind of meal that not only warms the belly but also the heart, setting a perfect backdrop for a night of cozy intimacy.

The Secret Ingredient: A Nod to Irish Stouts and Beyond

When it comes to choosing the perfect beer for our Beef and Beer Stew, the stout is our star. While the robust and hearty flavors of a good stout are key, it’s worth tipping our hats to the traditional Irish stouts that have inspired countless dishes, including this one. Guinness, with its roasted, malty flavors, is often the go-to for such recipes. Its ability to enhance the rich, meaty flavors of the stew while adding a unique depth is unparalleled.

However, the world of stouts and porters offers a vast palette of flavours that can elevate our stew in different ways. For those of us in Canada, Beau’s Brewery’s Matt’s Sleepy Time Stout presents an exceptional local choice. Its rich, full-bodied character brings a unique twist to the stew, marrying well with the tender beef and savory gravy. This nod to a homegrown favorite not only supports local craft beer but also adds a personal touch to the dish.

Porters, with their caramelized and toasted malt flavours, provide a slightly lighter, yet equally complex, alternative to the heavier stouts. They lack the coffee-like bitterness some stouts carry, making them a versatile choice for those who prefer a subtler beer note in their stew.

For an adventurous twist, consider a German doppelbock or a double bock. These beers bring robust nutty and bread-like flavours to the table, offering a less hop-centric profile that complements the beef beautifully. The key is to find a balance that suits your palate, enhancing the stew without overwhelming its other ingredients.

When incorporating beer into the stew, start with a half cup to deglaze the pan, adding another half along with the broth. As the stew simmers, taste and adjust, adding more beer in half-cup increments until the flavor profile matches your vision of the perfect beef and beer stew.

Remember, the beer you choose can transform the dish, adding layers of flavour that make each bite a testament to the rich culinary traditions that inspire it. Whether you lean towards a classic Irish stout, embrace the local charm of Beau’s, or experiment with porters and bocks, the right beer can turn a simple stew into a celebration of taste and tradition.

Premium Ingredients for a Night to Remember

Now, what about the beef? Shoot for Double A at a minimum and Triple A if you can. After all, you are setting the mood here, so go for the best. The quality of the beef can make or break this dish, as it’s the star of the show. Tender, high-grade beef chunks that soak up the beer-infused gravy are what transform this from a simple stew to a romantic feast.

The Perfect Cooking Vessel

Finally, I used my cast iron casserole dish to cook this in. If you don’t have one, you can also use a Dutch oven to cook it in. The slow, even cooking that these types of pots provide is ideal for melding the flavours together and getting that fall-apart tender beef we’re after. Plus, there’s something inherently romantic about pulling a steaming, fragrant pot off the stove and setting it down between you, ready to share.

By focusing on high-quality ingredients and cooking with care, you’re not just making a meal; you’re crafting an experience. And who knows? With a dish this good, the luck of the Irish might just be on your side, leading to a night where you both feel lucky.

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Beef and Beer Stew

Author Candace Sampson

Ingredients

• 2 lbs of stewing beef
• 3 tbsp of flour
• 1 tsp each salt and pepper
• 4 large yellow onions sliced thickly
• 4 garlic cloves crushed
• 1/2 tsp dried thyme
• 2 cups hot beef stock
• 2 cups stout beer such as Beau’s Brewery, Sleepy Time
• 3 tbsp brown sugar
• 1 tbsp wholegrain mustard
• 2 tbsp olive oil
• 2 tbsp butter

Instructions

1. Preheat oven to 325F.
2. Mix flour with salt and pepper in a shallow dish. Toss beef cubes in flour.
3. Heat butter and olive oil in casserole dish over medium high heat. Add beef and brown outside but do not cook through. Remove beef from pan and set aside.
4. Add onions to pan and cook until slightly softened. Add the garlic and thyme, then add the beef stock, stout, beer, sugar and mustard, scraping up brown bits from bottom of casserole.
5. Return beef to casserole.
6. Let stew come to a simmer then place lid on top and place in oven for 2 hours, stirring once halfway through. Remove lid and cook for 30 minutes more to allow sauce to thicken. Watch closely though so that it doesn’t dry out.

Recipe Notes

Serve with baby potatoes and carrots.
Shave your legs before you make this.