When we were getting ingredients ready to make the Belgian Endive with Gruyere and Prosciutto, from John Holl’s cookbook, we were pondering what to do with the rest of the bottle of Ommegang Hennepin.
We could have drank it, of course. And we did drink some, of course. But we were making beef stew that night anyway, so we decided to improvise and throw some beer into the mix. Your own recipes for soups, stews, or chilis, would be great places to incorporate some beer into your cooking.
This is a hearty entree, perfect for the cool winter evenings we have ahead. You won’t taste the heat at first, it really comes through on the back end and builds up as you eat more and more, something we really enjoyed. (Those who prefer their food to be on the sweat-inducing side of spicy, you may want to add more Tabasco and chili pepper flakes.)
2 Tbsp butter
1 1/2 lbs beef, cubed
1 vidalia onion, diced
1 carrot, peeled and chopped
2 stalks of celery, chopped
8 small mushrooms, quartered
2 cups water
1 cup Hennepin, plus 1 tablespoon (Any number of beers could work for this recipe. You could use smoked beers, amber ales, red ales.)
1 Tbsp tomato paste
Chili pepper flakes
– Melt the butter in a large pot.
– Season the beef with salt, pepper, garlic powder, and paprika.
– Brown beef in the butter. Remove and set aside.
– In the same pot, clarify onion.
– Add carrots, celery and mushrooms. Stir.
– Deglaze the pan with the tablespoon of beer. Cook about 5 minutes.
– Add in beer, water, thyme, tomato paste, a few dashes of Tabasco and a large pinch of chili pepper flakes.
– Cover and reduce, on low heat for 1 1/2 hours, until beef is tender.