Mustard-Herb Beef Stew with Cheesy Beer Bread
Watch out, this is one beer filled meal! Ok, well you're cooking with it, so enjoy! The stew meat is local from Lasting Legacy's Farm in Barrington. I purchased it through the Rock-Op Local Foods Co-Op. I used the beer bread recipe from Annie's Eats blog and the stew recipe is from a recent Better Homes and Garden magazine.
Mustard-Herb Beef Stew1/3 cup all-purpose flour
1 Tbsp. parsley
1/2 tsp. dried thyme
1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2 Tbsp. olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces (I used baby carrots instead)
8 tiny Yukon Gold potatoes, halved
3 Tbsp. tomato paste
2 Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer or non-alcoholic beer (I used Guinness)
1 bay leaf
1 Tbsp. parsley
1/2 tsp. dried thyme
1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2 Tbsp. olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces (I used baby carrots instead)
8 tiny Yukon Gold potatoes, halved
3 Tbsp. tomato paste
2 Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer or non-alcoholic beer (I used Guinness)
1 bay leaf
Directions:
1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.
2. In a skillet heat oil over medium-high heat. Brown beef.
3. In a large crockpot stir in onions, carrots, mushrooms, potatoes, tomato paste, mustard, remaining flour mixture, broth, beer, and bay leaf. Cook on high for 1 hr then turn down to low for another 4-6 hrs or until beef and veggies are tender. Remove and discard bay leaf. Serve with Cheesy Beer Bread. Makes 6 (1-1/2-cup) servings.
1 cup whole wheat flour
1/3 cup packed brown sugar
4 ½ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1 cup shredded sharp cheddar
12 oz. beer
2 tbsp. butter, melted
Directions:
Preheat oven to 350°. Lightly grease a 9×5” loaf pan.
In a large bowl, combine flours, brown sugar, baking powder, salt, and garlic powder. Whisk to combine well. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir lightly until just combined, and all ingredients are completely moistened. Place into a prepared loaf pan and pour melted butter over the top. Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
I hope you enjoy this hearty fall meal.
3. In a large crockpot stir in onions, carrots, mushrooms, potatoes, tomato paste, mustard, remaining flour mixture, broth, beer, and bay leaf. Cook on high for 1 hr then turn down to low for another 4-6 hrs or until beef and veggies are tender. Remove and discard bay leaf. Serve with Cheesy Beer Bread. Makes 6 (1-1/2-cup) servings.
Cheesy Beer Bread
2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4 ½ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1 cup shredded sharp cheddar
12 oz. beer
2 tbsp. butter, melted
Directions:
Preheat oven to 350°. Lightly grease a 9×5” loaf pan.
In a large bowl, combine flours, brown sugar, baking powder, salt, and garlic powder. Whisk to combine well. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir lightly until just combined, and all ingredients are completely moistened. Place into a prepared loaf pan and pour melted butter over the top. Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
I hope you enjoy this hearty fall meal.
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