We used amber lager to add another layer of flavor in this hearty stew.
Amber Beef Stew
Makes about 1¾ Quarts
- 2 tablespoons vegetable oil
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 2 cups chopped sweet onion (about 1 onion)
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- ½ teaspoon garlic powder
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 (12-ounce) bottle amber lager*, room temperature
- 1 (14.5-ounce) can beef broth
- 2 cups ½-inch-chopped peeled sweet potatoes
- Garnish: chopped fresh parsley, crushed red pepper
- In a large Dutch oven, heat oil over medium heat. Add half of beef, and cook until browned on all sides, 5 to 7 minutes. Remove beef from pot, and set aside. Repeat with remaining beef.
- In same pot, melt butter over medium heat. Add onion, celery, thyme, salt, black pepper, red pepper, and garlic powder; cook until onion is softened and translucent. Add tomato paste, and cook, stirring frequently, until color deepens, about 3 minutes. Add flour, and cook, stirring frequently, until flour is golden brown, 3 to 5 minutes. Increase heat to high, and add beer, scraping browned bits from bottom of pot with a wooden spoon. Bring to a boil, and add beef and broth. Return to a boil, and add sweet potato. Reduce heat to medium, and simmer until meat and sweet potato are tender and liquid has thickened, about 45 minutes. Garnish with parsley and red pepper, if desired.
*We used Abita Amber Lager.