beer stew (1)

45 min

Beer Stew with Beans

In Ireland they use stout for their beer stew, but use whatever beer is your favorite. The bitterness of beer is offset by a tiny bit of sugar, making a rich sauce with winter veggies and beans.

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Ingredients

4 servings

400 g
3
400 g
340 g
330 ml
1

Potatoes
Carrots
Chestnut mushrooms
White beans (canned)
Stout beer
Bread (sourdough)

750 ml
2 TBL sp
140 g
1 tea sp
10 g
1
4 cloves

Bouillon (vegetable)
Flour
Tomato paste
Sugar
Thyme (dried)
Onion
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut potatoes into 2 cm cubes
  3. Cut carrots into thick slices
  4. Cut mushrooms into quarters

Cook

25 min

Make bouillon

pan 2

Sauté onion and garlic

use plenty of oil, medium/high heat ~5 min

Sprinkle in the flour

stir and coat onion, depending on the amount of oil it will become a bit crumbly or slightly pasty ~3 min

Add bouillon

mix to scrape the bottom of the pan ~2 min

Add beer, tomato paste, sugar, thyme, carrots, potatoes, mushrooms and beans

the beer will foam up, but that’s ok, add the lid and bring to a simmer, cook last few minutes without lid to thicken, season with salt and pepper to taste ~25 min

Serve the stew with bread.

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