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Since it’s (finally!) getting cold out, I figured the best thing to celebrate the return of scarves and cute boots is a week of nothing but hearty, homey, belly-warming stews. I mean, I didn’t need my arm twisted or anything, but you know.
First up? A luscious Dark Beer and Beef Stew, with Black Pepper-Sour Cream Biscuits. It’s a riff on my (ahem-famous) Beef Stew and Cheddar Biscuits, only a little more jazzed up and showcasing a full-bodied craft beer stolen right from my husband’s new bar’s walk-in. You’re welcome, America!
I went a little overboard with the first version of this stew, I must admit- the batch I made was waaaaay too big for even the two of us Hungry Animals to finish in a reasonable amount of time. By the third day I was looking into the tupperware container still half-full of stew and sighing. Sometimes I get a little ahead of myself and make too much food. Ignore my husband guffawing from the next room, I beg you; he’s had enough of my leftovers to last him a lifetime.
Even still, this stew was incredible before we got a little bit sick of it. Full of chunky beef and vegetables, with a great beery undertone and a biscuit to soak up the good stuff, we admittedly tore into the first few bowls. And with the wind whipping around outside our balcony, the skyline of New York chilly and vivid, lit up with a million lights, it was the perfect way to properly welcome in the start of cold weather.
Dark Beer and Beef Stew Recipe
Dark Beer Beef Stew
- 2 tablespoons vegetable oil
- 3 ½ lb beef round, cubed
- Large pinch sea salt
- Large pinch freshly ground black pepper
- 2 large russet potatoes, cleaned and diced (about 2 cups)
- 2 large onions, diced
- 4-5 medium carrots, peeled and diced (about 1 ½ cups)
- 1 large leek, trimmed and diced
- 4-5 cloves garlic, minced
- 24 oz dark stout beer
- 2-3 cups tap water
- Heat the oil in a large saucepan over medium heat until sizzling. Toss the beef in the sea salt and pepper. Working in batches, sear the beef cubes on all sides, transferring to a plate as you go.
- When all the beef is seared, add the potatoes and cook, stirring often, until lightly browned. Add the onions and stir, then lightly deglaze the pan with a splash (or two) of the beer. Add the carrots, leek and garlic and stir until the garlic is lightly cooked and fragrant, then add the rest of the beer. Cook until the alcohol smell has dissipated, then add the water. Bring to a boil, then reduce to a simmer and cook until the liquid is reduced and thick, about two hours. Serve hot.
Makes about 6 biscuits
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
½ teaspoon freshly crushed black pepper
½ cup sour cream
Preheat the oven to 350*F. In a large bowl, whisk the flour, baking soda, baking powder, salt and pepper. Add the sour cream and mix until combined. Using a tablespoon, drop the biscuits onto a greased cookie sheet (or one layered with parchment paper) and bake for 10 minutes. Allow to cool slightly before serving.