Amber Ale Beef Stew Recipe

Amber Ale Beef Stew (Prep. time 15 minutes + slow cooker time.  Serves 4)

1 ½ Lb stew beef cubes

½ bottle amber ale

1 C. beef stock

1 carrot, sliced

1 C. frozen peas

1 small onion, sliced

1 medium potato, diced

2 cloves garlic, diced

1 tsp. each oregano, basil, parsley flake

salt, pepper

2 Tb. butter

2 Tb. flour

In a dry cast iron skillet, brown all sides of the beef cubes over high heat.  Once browned, deglaze the pan with the beer, reduce heat and allow to simmer for about 5 minutes.  Put all the vegetables in the slow cooker, pour the beef and liquid in.  Stir in the herbs, salt and pepper.  Add the beef stock and turn the cooker to high.

Just before serving, melt the butter in the skillet and stir in flour to make a roux.  Stir in a few ladles of the broth.  When thickened, add the gravy back to the pot and stir in.

Serve stew with warm buttered rolls or bread.

* Binghamton on Tap is coming to the Doubletree by Hilton on February 21.  Test-drive craft beers for your enjoyment or for cooking.  You may find you prefer a darker beer like a stout or a lighter flavor like a lager to use in the stew recipe. Tasting is the key.  For more information and to purchase tickets, go to www.binghamtonontap.com and check out Binghamton on Tap on Facebook. *

Foodie Fridays are brought to you by Down to Earth Whole Foods,  Grant Ave., Endicott.  They order fresh produce every week, have free range, grass fed beef (perfect for this week’s stew) and can give you advice on how to make your family recipes more healthy, gluten free or even vegetarian.