Cold calls for stout and stew
 | Author:
Jon Bennion, Montana Free Press
Jon Bennion, Montana Free Press |
“Soup season” has become a common way to describe the colder 5-6 months of the year. As George Costanza would say on “Seinfeld,” we “shift into soup mode” as early as October and stay there through April.
This article was originally published in the Montana Free Press and is republished here courtesy of the Montana Free Press.
But sometimes plain old soup won’t cut it. Though much of Montana has had an atypically temperate winter so far this year, we know that Mother Nature can save her most bitter temperatures for February or even March. When you have to shovel two feet of snow off your driveway, chop firewood in the howling wind, or tame the chill in your core because you forgot to pack a hat and gloves, the only true cure is stew.
When I think of stew, several necessities come to mind. I’m not opposed to vegetarian dishes in general, but meat seems to be a requirement for stew. Next, stew needs substantive chunks that fill your spoon. Stew ingredients should not be pureed or finely diced. Lastly, we don’t want the brothy consistency of soup. We want a more viscous and velvety base that pulls all the pieces together.
For stew inspiration, I look to the Irish. Guinness stout beer is the backbone of my recipe, but Montana is dotted with more breweries than you can count, many with distinctive stout offerings of their own that will work just as well. Potatoes and carrots pair well with chuck roast to create a filling meal. Thyme, an herb often used on the Emerald Isle, makes an appearance, along with Worcestershire sauce from neighboring Britain.
The techniques that build this stew are not unlike those behind beef burgundy, except the red wine is swapped out for a dark, malty beer with the richness of a milkshake. Many Irish stew recipes feature lamb instead of beef, which is an excellent alternative. In either case, look for cuts that have decent marbling, which will break down in the slow-cooking process to deliver tender results.
There’s a lot to love in this recipe, which is meant to be shared with friends and family. If you still want dessert after a bowl of this stew, consider a well-earned nap instead. Make sure to have these ingredients on hand in case we get socked in by a big freeze in the coming weeks. They’ll get you through most any storm.
Stout Stew Recipe
Serves 6-8
2 lbs beef chuck roast
2 lbs small gemstone potatoes
1 lb carrots
1 large onion, diced
1 14.9 oz. can of Guinness beer
3 large sprigs of thyme
2 tbsp tomato paste
1 tsp freshly minced garlic
2 14.5 oz. cans of low-sodium beef broth
1 cup water
1 bay leaf
1 tbsp flour
2 tbsp Worcestershire sauce
neutral oil or beef tallow
kosher salt
ground black pepper
Cut your chuck roast into 1” cubes. Season generously with kosher salt and fresh cracked black pepper. Add a few teaspoons of neutral oil or beef tallow to a large Dutch oven preheated to medium-high. Sear the meat on at least a few sides, about 2-3 minutes per side. Do this in batches so the meat doesn’t crowd the pan. Once the meat is browned, set it on a plate to the side.
Lower the heat to medium and add the diced onion to the Dutch oven. Salt and pepper the onions and stir every few minutes. Once they turn soft and translucent, add the minced garlic and cook for two minutes. Add a heaping tablespoon of flour and two tablespoons of tomato paste and stir into the onions and garlic. Cook for another two minutes.
Add the stout and start scraping any browned bits off the bottom of the pot. Add three thyme sprigs, bay leaf, beef broth, water and Worcestershire sauce. Allow the brew to come to a simmer. Add the beef and any drippings to the Dutch oven. Place the pot in a 350-degree oven with the lid on.
As the stew is steeping, cut the potatoes into 1” pieces, similar to the size of the beef bites. I use small tricolor “gemstone” potatoes, but you can use any small potatoes and cut them down to 1”. (Leave the peels on so the potatoes don’t break down.) Peel the carrots and cut them into 1” pieces as well. Once the stew has been in the oven for an hour and a half, carefully pull it out and stir in the potatoes and carrots. Place the lid back on and return to the oven for another 1.5 hours.
Remove the stew from the oven, taste for seasoning, and add salt and/or pepper to taste. Also check the texture of the meat, potatoes and carrots. If you want a bit more tenderness, put it back in the oven for another half-hour. Remove the thyme springs and bay leaf before serving.
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PhotoCredit: Jon Bennion
Image 1 Caption: Beef Stew made with Guinees
Image 2 Caption: Logo
