A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.
This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.
Monday, January 25, 2010
1892 Ale Beef and Barley Stew
This hearty and healthy beef and barley stew featuring this month's Beer of the Month" Quidi Vidi Brewing Company's 1892 Traditional Ale, is sure to satisfy. If you cannot find this variety, any dark ale will work great, such as Bass Ale. The preparation of the stew is easy, the secret is to cook it low and slow and let the starch fro the barley and the potatoes give it it's great consistency. Served with some crusty bread or rolls and paired with a glass of beer and your winter blues will melt away. Your taste buds will thank you.
1892 Traditional Ale Beef and Barley Stew
In a large dutch oven, heat over medium heat:
- 2 Tbsp light oil (canola or vegetable)
- 1 large onion, diced
- 4 ribs celery, sliced thin
- 4 large carrots, sliced into thin rounds
Saute until vegetable become tender (about 5 minutes), and season with a dash of salt and pepper.
Remove from pot and reserve for later
While the veggies are cooking, prep your stew beef for the stew. Dry 2 lbs of stew beef with paper towels and cut into 1 inch pieces. Season the meat with a little Kosher salt and black pepper.
In the same pot, add:
- add 2 Tbsp of light oil and increase heat to medium high
- gradually add the beef to the hot oil, and brown the beef in batches, as you do not want to steam the meat by adding too much at a time. Once the beef has been browned, make sure there is about 1-2 Tbsp of oil in the bottom of the pot. If not add a drop.
Now for the first thickening agent.
Reduce heat to medium. Sprinkle 4 Tbsp of flour over the browned beef and stir well so all the flour gets mixed in. Cook for a couple of minutes to cook off some of the raw flour. Here comes the beer.
Add 1 bottle of ale and stir vigourously to scrape off all the browned bits.
Add 4 cups of beef stock (chicken will also be fine)
1 large can of peeled plum tomatoes
a dash of Worstershire Sauce
Bring to a boil and simmer on low for 30 minutes.
After 30 minutes add:
- the cooked vegies
- 2 cloves of minced garlic
- 2 bay leaves
-1/2 cup of pearl barley
- 3 Russet potatoes, diced
Add 2-3 cups of hot water.
Cook on a simmer for another hour or so...until the beef is fork tender. For best results, cool completely in the fridge and reheat the next day!