Every year around this time, we ALWAYS end up with some seasonal beer in our fridge, usually a porter or stout that just gets pushed further to the back of the fridge as each day gets a little warmer. Making a luscious beef stew is my go to way to use it up while also winning MAJOR husband points! Melt in your mouth beef with tender potatoes + carrots simmered in a silky savory thyme + cumin infused broth. Its so warming + satisfying. You’re gonna love it!
INGREDIENTS – serves 2
1/2lb beef, 1″ chunks (something cheap, I used sirloin)
1/2 onion, chopped
2 celery stalks, diced
2 carrots, 1 – diced + 1 – 1″ chop
1/4t salt plus a little more for the beef
2 garlic cloves, minced
1/4t cumin seeds
2T tomato paste
1/2t anchovy paste – optional but you really should try it
1 12oz can beer of choice
2c beef broth
1 bay leaf
3 small yukon gold potatoes, 1″ chop
1/3c frozen green peas
1t arrowroot powder or cornstarch – optional
Toppings: green onion/chives, cornbread, biscuit, etc
Bring a dutch oven to med-high heat. Sprinkle the beef with a little salt and pepper then fry in a little drizzle of olive oil. Cook for 2-3 minutes, flip and go for another 2-3 minutes, until nice + browned but not cooked through, set aside. In the same pot, add a little more olive oil then saute onion, celery, + diced carrots with 1/4t salt, cook until soft 2-3 minutes. Add garlic, thyme + cumin seeds, stir until fragrant then mix in the tomato + anchovy pastes cook for a minute then pour in the beer, broth, bay leaf + the beef with any juices leftover on the plate. Bring to a simmer, reduce the heat to med-low, cover with a lid and let cook for 4 hours (or transfer to crock pot on high for 4 hours). Add 1″ chop carrot + potatoes, stir and cook for another hour. Stir in the peas a couple of minutes before serving.
If you want the broth a little thicker, scoop about 1/2c of the broth into a bowl/cup and whisk in the arrowroot powder or cornstarch until all the clumps are gone then stir it into the stew. Allow to simmer for about 3 minutes then serve.