Brew-Stewed Beef

I made this stew for my husband tonight, and he absolutely loved it.

HE did.

I mean what's not for a soldier to love? Steak & Beer in a pot?

Here's the thing about this though ...only make it if you like beer. If you are not a fan of beer, you probably won't care for this stewed beef.

That said, this stew had a nice, thick broth, and the meat was so tender you could effortlessly cut it with the side of your spoon.





You are going to need about 2 1/2 pounds of Top Blade steaks. Cut these into pieces about 1x3 inches up to 3x3 inches. Basically trim off the excess pieces of fat, and the hard connective tissue seam in the middle. Salt & pepper them all.



In an enameled Dutch oven, melt about 2 Tablespoons of butter over fairly high heat. Working in batches, brown the steak pieces on both sides. You don't want to have the pieces overlapping, because you want them to be touching the bottom of the pot. Add more butter as needed. As the batches brown, place them in a bowl or dish. Continue until they are all browned.



Now over low heat, you are going to cook 2 red onions that have been sliced.


Cook them until they are soft and browned.


Now here comes the "brewed" part of this stew. You are going to add 36 ounces of "Amber Ale" beer. I used this kind.


I picked it just because....


When the onions are soft and browned, sprinkle in 1/2 cup of flour.


Move them around to coat them well with the flour.


And then add the brewsky.


Then add all that steak back to the pot, along with any liquid that has pooled in the dish.




To that, you will add 1 teaspoon of Thyme


And 2 Bay leaves.


Bring this all to a boil, then lower the temperature and put a lid on it. Simmer very low for 2 hours.

When it is nearly done, boil some fingerling or new potatoes and cut carrots in some salted water, until just fork done.

Serve the stew with the veggies and some bread.

Enjoy!


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Brew Stewed Beef - “Soldier Food”
by Conni Smith

2 ½ lb “Top Blade” steaks, cut into pieces 1x3 - 3x3 inches. Trim off hard connective tissue & excess fat.
4 Tb Butter
Salt & Pepper
2 Red onions, sliced
½ c Flour
36 ounces “Amber Ale” Beer
1 tsp Thyme
2 Bay leaves

Boiled Potatoes & Carrots to serve on the side
Bread to side.

In a Dutch oven, melt 2 Tb of the butter over fairly high heat. Working in batches, brown the steak pieces a few at a time, until nice and brown on both sides. Place in a dish while you continue with all of the steak. Add butter as needed.
When all the of the steak is browned, cook the onions in the pot over LOW heat. Cook until browned and soft.
Sprinkle with flour and stir to coat. Add Amber Ale, Thyme and Bay leaves, and the steak with any liquid that accumulated in the dish.
Bring to a gentle boil, then reduce heat to low, and simmer, covered, for 2 hours.

Serve with cooked potatoes, carrots and the bread.

Enjoy!


PRINTABLE VERSION: Brew-Stewed Beef