georgetownfresh

Oatmeal Stout Stew

In Food, Soups 'n Stews on November 18, 2010 at 2:56 pm

Autumn, sweet sweet autumn. There is a chill in the air, it’s football season and the holidays are fast approaching. It’s that time of year when friends drop by just because they were in the neighborhood and thinking of you.

This recipe was created with all the best of autumn in mind. This stew will feed a crowd or keep it just for you and savor every bite. It’s that good. Don’t wanna share good. But your mama taught you to share with friends so at least consider that option.

Let’s get started.

We like to use fingerling potatoes because they offer a little flavor variety that the old-school russet lacks. The colors are great too, but that isn’t a biggie in this stew as the beer and beef stock colors the vegetables regardless.

Cut the potatoes and their vegetable friends (carrots, onion, celery) into large bite-size pieces.

Toss in a bowl with thick-sliced mushrooms. We mixed white and baby bellas in this stew.

Look at that color inside the ‘blue’ fingerling potato. Gorgeous! Food should be a feast for the eyes as well as the stomach.

We have been known to use farm-fresh blue fingerlings as potato stamps for kid crafts as well. We’re all about making food a family affair!

Meanwhile on the stove, heat 2 Tbsp. Cooking oil in the bottom of a large stock pot over medium heat.

Combine flour and salt and pepper to taste in a large mixing bowl.

Working in batches, dredge stew meat in flour mixture then sauté in stock pot until browned on all sides.

Note, the meat will continue to cook in the stew. Browning just the sides with a rare to medium-rare inside at this stage in the game will yield a perfect result.

Set each batch aside to rest as you sauté the next batch. Replenish oil 2 Tbsp. at a time as needed until all the meat has been browned.

Return browned meat to the stock pot and pour in entire bottle of oatmeal stout (no one will notice a sip or two missing if you check for flavor).  Bring the mixture to a boil while scraping up all the brown bits from the bottom of the pot.  Simmer for approximately 10 minutes.

Combine all remaining ingredients (or as many as will fit) into the stock pot, and bring to a boil.  Reduce heat and allow stew to simmer from 1 ½ – 2 hrs.

Be patient. Give those veggies time to mingle and soak up the flavor goodness.

Take a break to kiss your soux chef. You might need to remind her that waiting is a good thing. Patience is a virtue and all that noise.

Thicken as desired with additional flour or cornstarch.

Serve with warm, crusty, sourdough bread.

No cozy fire necessary. Just cozy on up to a bowl of this stew. And if you have another bottle of that Oatmeal Stout around, now is a good time to give ‘her a little dance!

Enjoy!

Oatmeal Stout Stew

  • 2lbs. Stew meat
  • 1 large bottle (22 -24oz.) Oatmeal Stout beer
  • 1 Cup flour
  • 6 Tbsp. Cooking oil
  • 2 lbs. fingerling potatoes, cut into large pieces
  • 1 large white onion, chopped in large pieces
  • 8oz. sliced mushrooms
  • 5 – 6 carrots, peeled and thickly sliced
  • 5 – 6 celery stalks, thickly sliced
  • 2 Tbsp. Freshly chopped garlic
  • 1 large Tbsp. Freshly chopped Rosemary (or dried)
  • 1 large Tbsp. Freshly chopped Sage (or dried)
  • 1 large Tbsp. Freshly chopped Thyme (or dried)
  • 3 bay leaves
  • 4 – 6 Cups beef stock (We love Better than Bouillon Beef Base)
  • Kosher salt and freshly ground black pepper to taste

Cut vegetables into large bite-size pieces.

Heat 2 Tbsp. Cooking oil in the bottom of a large stock pot over medium heat.

Combine flour and salt and pepper to taste in a large mixing bowl.

Working in batches, dredge stew meat in flour mixture then sauté in stock pot until browned on all sides.  Set each batch aside to rest as you sauté the next batch. Replenish oil 2 Tbsp. at a time as needed until all the meat has been browned.

Return browned meat to the stock pot and pour in entire bottle of oatmeal stout.  Bring mixture to a boil while scraping up all the brown bits from the bottom of the pot.  Simmer for approx. 10 min.

Combine all remaining ingredients (or as many as will fit) into the stock pot, and bring to a boil.  Reduce heat and allow stew to simmer from 1 ½ – 2 hrs.

Thicken as desired with additional flour or cornstarch.

Serve with warm, crusty, sourdough bread!

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  1. I’m making this tonight!

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