Steps to Prepare Quick Brown ale beef stew

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Brown ale beef stew Add the canola oil to a Dutch oven and place over high heat. When oil is almost to smoking point (or. Heat half of the olive oil over a high heat, fry the beef pieces in batches until brown all over.

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, brown ale beef stew. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Brown ale beef stew is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Brown ale beef stew is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook brown ale beef stew using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Brown ale beef stew:

  1. {Prepare 900 g of beef blade.
  2. {Take 1 of heap tbsp all-purpose flour.
  3. {Prepare 3 of medium carrots, peeled and chopped into large chunks.
  4. {Prepare 3 of celery sticks, roughly chopped.
  5. {Prepare 250 g of white or brown mushrooms, quartered.
  6. {Make ready 2 cloves of garlic, finely chopped.
  7. {Make ready 1 bottle of Newcastle brown ale.
  8. {Prepare 6 of thyme sprigs.
  9. {Take 6 cups of beef stock.
  10. {Prepare 1/4 cup of Worcestershire sauce.
  11. {Prepare 4 of medium waxy potatoes, peeled and cut into eighths.

Add the rest of the oil when needed. Put the beef to one side and add the pancetta chunks to the pan. Brown ales also give veggie stews a nice layer of savory-sweetness, though we'd avoid the "nut brown" ales as they are often too sweet and syrupy for these purposes. Try Brooklyn Brewery's brown ale or the Saranac brown ale.

Instructions to make Brown ale beef stew:

  1. Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated..
  2. Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate..
  3. Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes..
  4. Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours..
  5. Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme..
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Brown in hot oil in Dutch oven or large skillet. Add onion, garlic, bay leaf, beef stock, and Worcestershire sauce. Whether you're simmering a stew or creating a marinade, always keep the main element of the dish in mind. For a robust meat, such as beef, lamb or venison, go with an equally robust, full-bodied brew—stout, porter, or a dark ale. For more delicately flavored or lighter foods, like poultry, pork and seafood, opt for something less full-bodied.

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