First, let me preface this by saying, you may not get lucky if you make this Beef and Beer Stew. I can’t guarantee that your amour won’t have a headache that night, or that maybe they’ll be doing their nails. What I will tell you is that your odds of getting laid are significantly higher if you make this stew than if you don’t. That is the only promise I’m going to make, alright?
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.
I’m pretty sure the secret here is in the beer. You definitely want to use a Stout beer for this dish. If you’re Canadian, then you’re in luck because Beau’s Brewery makes the best, called Sleepy Time (although you and I both know there won’t be any of that). If you can’t get your hands on Beau’s then try to find an all natural stout beer and that ain’t that Irish beer everyone loves so much. With so many craft breweries popping up, you shouldn’t have too hard of a time finding a great locally brewed stout in your area.
Okay, so we’ve established the beer is important. 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. 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.
Beef and Beer Stew
- 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
Preheat oven to 325F.
Mix flour with salt and pepper in a shallow dish. Toss beef cubes in flour.
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.
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.
Return beef to casserole.
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.
Serve with baby potatoes and carrots.
Shave your legs before you make this.