Hearty Beef Stew With Red Onions and Ale

Suggestion. Once the beef cubes are browned and set aside in the bowl, add the cup of ale to that bowl immediately. Browned beef is “thirsty,” and immediately absorbs the flavors of any added liquid. Tip out and stir in the ale and all the accumulated beef jus into the pot at step 5.

I made this last night. Delicious. I did not substitute pork for the beef, nor vermouth for the ale. I didn’t substitute parsnips for the carrots or tarragon for the coriander. Used the ingredients listed and cooked them according to the directions. Loved it, would make again.

What do you need to do to convert to Instant Pot?

Avoid buying nebulous "stew meat." I find using chuck roast works well. Also, you have to wonder if this would come out much different if you just tossed it all into a crock pot, circumventing all the browning, etc. Tried that recently with another stew recipe, and it came out great. I finished the crock pot version in a nice Le Creuset dutch oven on the stove, giving it a good stir. Makes for a better presentation when guests serve themselves. An easy time-saving tip and serving tip.

Making this to enjoy tomorrow night while we watch the returns! #biden/Harris I also bought the 2nd to the last package of oreos in case it doesn't go my way.

Why would you make a recipe with “ale” in the title if you don’t like ale?

- Don't get hung up on her obsession with stock: the beef, onions and beer provided plenty of flavor as a base - feel free to use delicious NYC tap instead. I find that chicken stock in a beef stew can make it too rich and cloying. - The real gem in this is addition of the onion wedges near the end - these are YUM. - Her cook times are off. Stew beef can take 3-4 hours before it's really tender. Recommend to do the simmer stages in the oven at 275F - much faster and more even cooking.

Ms. Clark: FYI, research has found that a subset of people who are unable to tolerate cilantro also do not like beer. I, like my mother, am one of them. Usually in a beef stew my thoughts would go to a hearty red wine (thankfully, beyond beer, wine is a go), vermouth would give the layers of additional flavor. Perhaps next time you could give an appropriate substitute.

One cup of Worcestershire sauce?!? Please don't.

Cooking the carrots for 30 to 45 minutes will make them soggy. I soften them in butter in a saute pan for about 10 minutes, then add them to the stew for the final 10 minutes of simmering. A tablespoon of plain old white vinegar does just as well as cider or sherry vinegar.

I do not always have great results with Melissa Clark's recipes but this one is a keeper. Even on the first day this stew had a rich flavor. The only things I did differently was to pour the ale over the browned meat as suggested below and use a can of V8 juice for part of the liquid since I only had 1 cup of broth available. I also doubled the tomato paste. I served it with boiled potatoes tossed in butter and chives since some in my house hate noodles at this point.

I have been making beef stew with beer for forty years and the best beers for it are ales, bitters, and stouts, not lagers/pilsner. Try star anise instead of coriander. If you can get it try oxcheek as your stew meat. You will need to sharpen your knives because it is extraordinarily tough before cooking but such good flavour

This recipe is for a basic Flemish Beef Stew - Carbonnade Flamade. My recipe, from a Belgian friend, is very very similar, but hers calls for Belgian beer (of course) and does not include carrots. Like a good Belgian, she always serves it with a side of fries. It’s one of my favorite dishes when the weather turns cold a rainy.

I used the saute feature on the instapot for about double the recommend time (10mins) to brown the meat on the highest setting. Then I sauted the onions in the instapot until translucent. Then followed the directions except I set the instapot to do 15mins on the stew setting w lid. I vented it added the carrots and thicker onions put the lid back on for another 15 mins stew setting. The carrots were soft but not mush. Adjust accordingly to preference. Then I added vinegar and salt to taste

After step five, you can probably throw it into a slow cooker. If you do that, set the timer for double the recommended stove top cooking time at each step.