Beef and Beer Stew

Everyday Dorie page 146.

I can’t remember the last time I made a stew of any kind, this latest rendition from Everyday Dorie looked good. I put my husband in charge of finding the Belgian ale and he found this bottle of Gulden Draak which is a dark red triple ale. This recipe requires a fair amount of prep before it goes in the oven so I enlisted the husband to stay on schedule for dinner. The meat is browned in flour and the onions are caramelized so allow plenty of time for both. We also decided on adding root vegetables as Dorie suggested, we did carrots and parsnips. Everyone loved this stew, it was tender and flavorful and I can report that leftovers were just as good if not better. To see what others thought head over to Cook the Book Fridays.


5 Comments Add yours

  1. Kayte says:

    Your photo is so nice…I would love to be presented a bowl of this. I added carrots as well…Mark is all about stew carrots, lol. Agreed, the next day was even better, such great flavors.


  2. Yes! The next day this was SOO good!


  3. I don’t eat beef, but made a chicken version, because the recipe sounded so good. adding some veggies was a good call!


  4. I don’t make stew either…maybe because we live in California and the weather doesn’t really call for that very often haha. Yours looks so it is being served in a restaurant.


  5. I was debating whether I should make the root vegetables together with the stew. They look so good on your dish; I’d sure do that next time.


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