To make this hearty beef stew, cut potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Add 12 ounces dry stout for the veggies to begin to soak-up the dry stout flavor.
Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture.
Heat a couple of Tbsp of olive oil over medium/high heat in a large skillet and add one bay leaf. Sauté beef in batches, just until browned. Remove and set aside. Add 12 ounces dry stout while cooking beef.
Add onion and garlic to the same pan and sauté over medium heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
Add meat and onions to crock pot, top with mushrooms.
Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in one bottle of dry stout.
This recipe called for rhubarb to be soaked in grenadine and sugar for at least 24 hours. Beer and Baking opted to substitute the grenadine for Boulevard Brewing Company’s Saison-Brett to add the distinctive flavor profile of brettanomyces yeast, and cranberry bitters were added for color.
Mad Elf bacon combines everyone's favorite, bacon, and a delicious winter seasonal from Troegs Independent brewing and is a great appetizer to share at a dinner party.
Stout is a natural addition to the shepherd's pie. The roasted flavors of the stout compliment the lamb and the rich flavors in the savory pie filling.
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