Hardy-Stout Beef Stew
Thinking of creating something flavourful for dinner? Hardy Stout Beef Stew is a classic recipe that will warm your bones against the winter chill. This recipe is paired with a VQA Pinot Noir in order to complement the richness of this tomato-based dish. For a vegetarian alternative, marinade pieces of portobello mushroom instead of beef, and for celiac allergies; you can substitute an equal amount of Lapsang souchong brewed tea instead of the stout and remove the flour. This tea adds an incredible smoky flavour to the stew.
Alcohol Pairing: Konzelmann Pinot Noir
What do you Need:
2 tbsp. olive oil
2 lbs stewing beef
2 large onions, coarsely chopped
2 cloves of garlic, coarsely chopped
1 tsp. ground pepper
1 pinch cayenne pepper
1 tbsp. dark brown sugar
½ c Sinha Stout
1 cup tomato puree
½ c water
1 tsp. coarse salt
1-2 tbsp. olive oil
3 medium sized potatoes, chopped
2 large carrots, chopped
2 tbsp. Pinot Noir
1 tsp. flour
2-3 tbsp. parsley, coarsely chopped
How to Make it Happen:
1. Cut beef into bite size pieces and place in a medium bowl. Marinade the meat in the stout beer and add dark brown sugar, black and cayenne peppers. Place in the fridge to marinate for a minimum of one hour.
2. In a skillet, heat the olive oil on medium heat and add the onions and garlic. Saute the onions and garlic until the onions become translucent. Next, add the meat and brown the pieces on all sides. Then, add the tomato puree and cook for 5-7 minutes.
3. Pour the remaining marinade into the skillet and bring its contents to a boil, allowing all of the caramelized meat juices to lift from the skillet.
4. Transfer the contents into a saucepan, adding water, carrots, potatoes, salt and a drizzle of olive oil.
5. Cover the contents with a lid and simmer on medium heat, stirring occasionally. Add the red wine while the stew continues to cook and simmer for 1.5 hours. Once the meat is tender, add flour to the dish to thicken the stew and continue to cook for an additional 15-20 minutes.
6. Season the stew to taste and scatter the top with chopped parsley.