Taza Stout Beef Stew

The onset of cold weather in Boston seems to pair especially well with hearty comfort food. My girlfriend and I cooked up this Taza Stout beef stew on a recent chilly Sunday, and I thought it’d be a great recipe to share with our fans as the holidays approach. It’s not the quickest meal to make, but it’s fairly improvisational, and fills the home with warm, rich, savory aromas. Below, I’ve provided a list of ingredients and amounts needed for the stew, though feel free to add/subtract as fits your taste (the only absolute is our Taza Stout):

Ingredients

  • Taza Stout – half a bottle (the other half to drink!)
  • 1 yellow onion, chopped
  • 1 yellow onion slice
  • 6 garlic cloves, chopped
  • 5 carrots, chopped
  • 1 bunch of celery, chopped
  • 3-4 lbs Yukon gold potatoes (no russets, por favor)
  • 1 16 oz. can diced tomatoes (with juice)
  • 3 lbs stewing meat, cubed appropriately (any inexpensive cut of beef works great – we used chuck)
  • 2 bay leaves
  • 6 sprigs of thyme
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 8 cups beef broth
  • 2 bags frozen sweet peas
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • Flour for dredging
  • 1 lb extra-wide egg noodles
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Cubed chuck, before the dredge

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Dredging the chuck in flour, salt and pepper

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Thyme, onion, and garlic

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Seared meat, resting

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Deglazing the pot with some Taza Stout

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Pouring the seared chuck back in, post-deglazing

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A healthy pour of Taza Stout for chocolatey, roasty beer flavor

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Closeup of the beer 'n beef over heat

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A hearty portion of potatoes (our preference)

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Pouring in enough beef stock to cover all the veggies

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Let the simmer begin!

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Simmer done - in go the peas!

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Some extra wide egg noodles (could substitue w/ rice or pasta)

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The final stew in all its Taza glory

Cubed chuck, before the dredgeDredging the chuck in flour, salt and pepperThyme, onion, and garlicSeared meat, restingDeglazing the pot with some Taza StoutPouring the seared chuck back in, post-deglazingA healthy pour of Taza Stout for chocolatey, roasty beer flavorCloseup of the beer 'n beef over heatA hearty portion of potatoes (our preference)Pouring in enough beef stock to cover all the veggiesLet the simmer begin!Simmer done - in go the peas!Some extra wide egg noodles (could substitue w/ rice or pasta)The final stew in all its Taza glory

Instructions

1) Heat 3 tbsp olive oil in a 12 quart soup pot over medium heat until it starts shimmer
2) While oil heats, season the meat liberally with salt and pepper and dredge in flour
3) When oil is ready, brown the meat (we suggest doing in small batches so the meat fits comfortably)
4) When the meat is brown on all sides, remove from the pot
5) If the meat’s been browned at a high enough heat, yummy little brown bits will be stuck to the pot’s bottom. These bits provide much of the stew’s delicious flavor, and are best rescued by deglazing the pot with a drop of Taza Stout (pour in just enough beer to ensure no bits are left behind. More Taza coming soon!)
6) After scraping the bits loose, it’s time to add the following: chopped (not sliced!) onion, garlic, thyme, and bay leaves. Sautee for 5 mins, or until onions are translucent
7) Add the meat back into the pot and cook for an additional 5 mins
8) Drumroll moment. Now you add enough Taza Stout to just cover the meat (more meat means more  Taza – probably about half a bottle)
9) Let this simmer on low heat for 20-30 mins, or until the beer has reduced by about 1/2 – this means concentrated Taza goodness!
10) Add the potatoes, carrots, sliced onions, and celery. Cover with beef broth (will likely take about 8 cups)
11) Stir in the can of diced tomatoes
12) Bring to a boil, and then immediately reduce to a slow, easy simmer on low heat (too much boiling means tough meat)
13) While simmering, add in the Worcestershire sauce and sugar
14) Season generously with salt and pepper (don’t be surprised if it takes a little more salt than you’re used to)
15) Continue to simmer, covered, until the meat is tender, about 2-3 hours
16) Remove the lid, and add the frozen peas
17) Continue to simmer, uncovered, for 30-60 mins (during this time, the stew will thicken. Keep in mind, it also thickens while cooling, so tomororw’s stew will be even more hearty)
18) While stew thickens, boil egg noodles in a well-salted pot of water for 6-7 minutes until al dente
19) When stew looks and tastes finished, remove bay leaves and serve in your most comforting bowl
20) Pour the rest of that Taza Stout into glasses and enjoy this great pairing of local craft beer (made with local Taza Chocolate!) and hearty, homemade beef stew.

One Response to “Taza Stout Beef Stew”

  1. Mike
    November 30, 2012 at 7:24 pm #

    Made this last Sunday, it was so good! I made it in a dutch oven and cooked it in the oven at 325 for about 2.5 hours instead of simmering it covered on the stove.

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