Beer and Horseradish Beef Stew

iVillage Member
Registered: 04-01-2002
Beer and Horseradish Beef Stew
Sun, 12-02-2012 - 9:38am

Beer and Horseradish Beef Stew

2 pounds stew beef, cubed 2 inches
Kosher salt and freshly ground pepper
4 to 5 tablespoons olive or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer (I used Kona Brewing Co. Fire Rock Pale Ale)
1/4 cup Worcestershire sauce
2-3 cups beef stock
1-3 cups water, depending on "stewing time"
3 T. prepared horseradish
1 c. baby Yukon gold potatoes
1 cup carrots, chopped
handful of parsley, chopped (garnish)

Pat the meat dry, sprinkle with kosher salt and freshly ground pepper.

Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce for a minute or 2 more. Add the Worcestershire, 2 cups of stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender adding additional water or stock as needed.

20 to 30 minutes before serving, add the baby potatoes, carrots and mushrooms. Simmer until tender. Taste and adjust seasonings if necessary.  Ladle into bowls and top with chopped parsley and serve with a toasted crusty bread.
 
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