Raspberry brown ale with beef ?!? Who would’ve thought those two ingredients could go together? Maybe they don’t, maybe you’ll just have to make the recipe and see…
But really, I wouldn’t dare trick you like that, nor would I trick myself. I make these recipes because I’m hungry and on this day, I was starving. As it is getting colder outside, I’ve transitioned my kitchen into a winter cooking sanctuary. This means you’ll find a Crock Pot, dutch oven, lots of baking sheets, and whatever else you need to make heaps of stews and cookies. I’ve also started to gravitate towards winter ingredients, hence the seasonal Frambozen by New Belgium and a few pounds of beef. This year’s Frambozen is slightly tangy, slightly sweet, and has just the right amount of raspberry with earthy undertones you’d expect from a brown ale. When you mix that goodness with some herbs and veggies, it creates a pretty damn delicious stew.
2 ½ lbs stew beef
2 cups carrots
1 white onion
¼ tsp nutmeg
2 sprigs of rosemary
1 bottle of Frambozen
3 garlic cloves
1 lb of fingerling potatoes
¼ tsp black pepper
1 tsp salt
2 tbsp corn starch
Optional (do it!):
Things you need:
Dutch oven or oven safe pot with lid
Preheat the oven to 350°F. In a dutch oven, brown the meat with a bit of olive oil.
While the meat is browning, chop up the carrots, onions, garlic cloves and potatoes to the size of your liking.
Add the chopped potatoes to the dutch oven along with the Frambozen, 1 cup of water, herbs and spices. Pop that bad boy in the oven and allow everything to cook for 45 minutes.
In the meantime, heat some oil in a pan on medium-high heat. Throw the carrots and onions in the pan and cook until tender. Mix 2 tbsp of corn starch in ¼ cup of warm water and then add to the dutch oven along with the carrots and onions after the initial 45 minutes is up.
Check on the pot every 45 minutes or so and add water as needed. Total cooking time should add up to 3 hours if you want the meat to be perfectly tender and juicy. When serving, you may need to add more salt. I don’t add a lot in the recipe because everyone has different tastes. This stew is best served in a bread bowl with a bottle of Frambozen to wash it down.
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