Slow-Cooker Beef Stew with Stout (Darkling Oatmeal Stout – Cannery Brewing)


With it being the season for St Patrick’s Day I decided I wanted to make a stew with a stout in an nod to Irish tradition.  I did a search and came up with this recipe from the Food Network as my source.

Ingredients List:

2 Pounds Yukon Gold Potatoes cut into 1 inch pieces unpeeled
1 Pound peeled carrots cut into 1 inch pieces
2 Large Onions finely chopped
2 cloves garlic minced
2 tablespoons parsley fresh
12oz of stout (Darkling Oatmeal Stout – Cannery Brewing)
1/4 cup olive oil
2 tablespoons light brown sugar
1/2 Cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4 pound boneless beef chuck roast trimmed and cut into 1 1/2 inch cubes.
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth

In your slow cooker place the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste.

In a bowl mix flower, salt and pepper.

Take your cut steak and place it into the flour mix.  Coat them and shake off the excess.

In a medium sized skillet melt the butter and canola oil over medium to high heat.  Sear the batches of beef for aprox 2 minutes and place them into the crock pot.

Once all of the beef is all cooked add 1 cup of chicken broth into the skillet and scrape all of the leftovers and then drain it into the stew.

Next add the last two cups of chicken broth to the slow cooker and cover it.  Cook on high for 6 hours.

And here is the finished product.  This is a hearty stew for sure.

While I have probably had better stews this one did not take a ton of time to prepair and it was ready to eat when I got home.  I enjoyed it and I will all week!

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Slow Cooked Kangaroo Curry (Hoppin’ Cretin IPA – Tofino Brewing Company)


Its been quite some time since I cooked with beer and I have wanted to change that for some time.  Luckily recently I was given some inspiration by finding a store in Coquitlam that sells all sorts of interesting wild meat.  The store is called Hills Foods and is quite an amazing place.  Once I had my Kangaroo meat I searched for a good recipe and found the one on Gourmet Game out of Australia.

Ingredients List:

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800 grams Kangaroo steak diced
1/4 Cup flour
4 Tablespoons olive oil
1 Large onion diced
2 garlic cloves crushed
knob of ginger peeled and minced
2 small red chillies finely sliced
4 tbsp madras curry paste
300ml Condensed Coconut Milk
1 tsp reduced salt beef stock powder (I used OXO)
3/4 Cup IPA (Hoppin’ Cretin IPA – Tofino Brewing Company)
1 Cinnamon stick
1 dried bay leaf
5 baby potatoes halved
pinch salt and pepper

Dice up Kangaroo steak

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Place flour, salt and pepper into a ziplock bag.  Place portions of kangaroo into the bag and shake to coat.

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Heat half the oil in a pan on med-high heat.  Cook the meat in small batches for 2 to 3 minutes until they are browned.  I flipped them half way.  Make sure to not overcook.  Transfer them to the slow cooker.

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Dice up the garlic, ginger and onion.

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Before putting it in the frying pan add the last of the olive oil.  Cook at med-high heat for 4 minutes while stirring.  They should be sauteed and soft.

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Add the Madras curry paste and the red chillies and cook.  Stir for one minute.

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Next add coconut milk, beef stock powder and IPA.  Bring this to a boil.  Transfer this mix to the slow cooker.

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Add cinnamon stick, bay leaf and potatoes.  Mix all of the ingredients in the slow cooker.

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At this point I put the curry in the fridge overnight so that I could plug it in first thing in the morning for dinner.  You can just prep it first thing in the morning though.

Cook on LOW for 5-6 hours or as long as you  are at work.

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When you are ready to eat it serve it with rice and naan bread.  If you have trouble with spice then some yogurt on the side would not hurt.  Don’t forget to serve the meal with the beer you cooked it with also!

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I have never attempted making a curry and I have not every cooked Kangaroo.  I am quite happy to say that the meal was delicious even if I over baked my naan bread.

I did not even register the pun at play with this beer and meal until I finished this post.

 

 

 

Les Bourgeois Beef (Duchesse De Bourgogne – Brouwerij Verhaeghe)


I have been meaning to do anouther cooking with beer post for some time but just have not found the time.  But the other night I was watching a show on Morel Mushrooms being picked in British Columbia and I decided I had to try the mushroom out for the first time.  The recipe I used came from MidwestLiving but called for a dry red wine.  I put a question out to twitter and to two Certified Cicerone’s I know and came up with the Duchesse De Bourgogne as a great replacement for the dry red wine.  Morel Mushrooms can be hard to find it seems but I found mine at Famous Foods in Vancouver.

Ingredients List:
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1/4 ounce dried Morel mushrooms (Chanterelles if you cant find them)
3 tablespoons butter
1 cup chopped red onion
1 table spoon whole green peppercorns in brine, drained
2 teaspoons cracked black pepper
1 330ml bottle Duchesse De Bourgogne
2 cups whipping cream
1/2 condensed beef broth.
8 beef tenderloin steaks (or preferred steak)

First place the Morel mushrooms in a small bowl and cover with hot water.  let this sit for 20 minutes.  After mushrooms hydrated rinse under hot water and squeeze out excess water.  Chop mushrooms into small pieces.

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Dice up onions, measure out green peppers and black pepper.
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In a large skillet or frying pan melt butter over medium heatDuchesseSteaks-10 DuchesseSteaks-11

Add mushrooms, onion, green peppercorns and cracked black pepper and cook uncovered, over medium low heat for 15 minutes stirring often.
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Remove from heat.  Add the Duchesse De Bourgogne then return to heat.  Bring up to a boil then reduce heat.  Simmer, uncovered for 8 to 10 minutes or until the beer is reduced by half and mushroom mixture is thickened slightly.  Make sure to stir occasionally.
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Add the whipped cream and condensed beef broth.  Heat over medium heat until tiny bubbles appear around edges.  Reduce the heat to medium low heat and stir occasioanlly for 20 to 25 minutes or until mixture thickens to desired consistency.  Remove from heat and set aside.
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They reccomended making mashed potatoes as a side dish so I did that while I finished up the sauce.  I added some garlic, butter and milk while mashing the potatoes.
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The next step is to grill your meat.  I will leave this to you as depending on your size of steak, thickness and preference it will take different times to cook.  I use this website as a guide.
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Once the steaks are finished reheat the sauce and drizzle it over your steak.  I even put it on the potatoes and it tasted great!  This beer is an epic mildly sour Flanders Red Ale and added a nice light tart flavour that went well with the cream and the mild earth notes from the Morel mushrooms.  This might be the best meal I have ever cooked.  My personal opinion for sure.  Cheers.

Here are my full sized photos.

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Victoria Beer Week 2015


It’s almost that time again!  Victoria Beer Week 2015 is fast approaching.

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Talking with attendees last year Victoria Beer Week sounded like a great event.  With lots of different events from brewery crawls to cask events you can’t go wrong.  The video below is a quick preview of highlights from last years festivities.

This years second annual event is shaping up to be even better than last year! With Vancouverites in mind that may not be able to go to the island for the week I will highlight some of the weekend events below.

First Weekend
The events include the Opening Cask Night
Beer School: The History of Beer, Pedalin’ For Pints on International Women’s Day
Beer School: Victoria – Brewing since 1858
Tap Takeover with the BC Craft Brewers Guild

Second Weekend
Homebrewers Workshop at Category 12
New Brew Cruise
Cooking With Beer
Closing Cask Night and Finale: Brewmaster’s Brunch

I am excited to be heading over for a portion of Victoria Beer Week this year to join in the fun.  I hope next year I will be able to head over for the entire week!  If you are in Metro Vancouver make sure to head over and see what Victoria Beer Week has to offer.  They even have deals set up to get cheaper lodging & flights on Harbour Air!

Head over to the website and buy tickets to events and book a hotel now!

http://victoriabeerweek.com

Chicken with Garlic, Olives and Saison Ale – (Hay Fever Spring Saison – Parallel 49 Brewing)


Chicken with Garlic, Olives and Saison Ale

The inspiration for this dish came from the site http://www.brewsnews.com.au out of Australia.  I changed portions of the original recipe as I do not like anchovies so I left them out and I used chicken breast instead of a whole chicken also do to tastes.  To follow the original recipe click on the link and follow their steps.

This version of the recipe serves 4 people.  Side dishes will be required though as this is only for the chicken itself.

ingredients list:
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4 large Chicken Breasts
8 Cloves of garlic peeled and left whole
12 kalamata olives
8 Shallots
6 Sprigs of thyme
4 Bay leaves
330ml bottle of Saison (Hay Fever Spring Saison – Parallel 49 Brewing)
250ml Chicken stock (not chicken broth)
Flour
Salt
Pepper
Cumin
Lemon pepper
Cayenne pepper
Olive Oil

First things first pour yourself a glass of Hay Fever Spring Saison (It comes in a 6 pack so you can spare a bottle!).  What is cooking without a bit of beer to lubricate the situation?
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Prepair Garlic and Shallots by pealing them but not cutting them up
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Next prepair a seasoned flour.  Seasoning flour is to be done by taste that is not perfect mix!  Remember unused portions must be thrown out so do not overdo it (raw chicken will be placed in it).  Add a good base of flour and then mix in salt, pepper, cumin, lemon pepper and cayenne pepper.  I tasted the flour mixture as I added each spice until I attained the perfect flavour.
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Put a large frying pan on the stove and add enough olive oil to cover the bottom of the pan.  Turn the stove to a low-medium heat and warm the oil.  Once oil is warm add the whole garlic and shallots.
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Cook until slightly browned and then remove them from heat.
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Drench chicken breasts in seasoned flour mixture leaving any excess on the chicken.
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Add the chicken to the frying pan and cook until browned flipping to brown both sides.
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Once chicken is browned (not cooked but just browned) add the chicken stock and then the beer and bring to a boil on medium heat.
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Once boiling add the kalamata olives, thyme, bay leaves, shallots and garlic.
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Turn heat to low and cook covered for an hour (if you don’t have a big enough lid tin foil works).
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When chicken is fully cooked remove it from the pan and keep it warm.  Turn the frying pan to high heat and reduce the sauce.  Use the back of a wooden spoon or spatula to mash the whole cloves of garlic, shallots and olives so they mix into the sauce.  When the sauce is reduced to a consistency you are pleased with remove it from heat.
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Serve on top of the chicken that you have kept warm.
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My girlfriend made some roasted potatoes to go with this dish (they had no beer so they do not get added to the post although they were amazing as well!).  I loved this dish and my girlfriend said it was the best meal that I had ever cooked her.  Not that I am a big fan of cooking but with beer I am getting adventurous these days.

Depending on how you like spice you can alter your flour mixture.  Remember also that some saisons have a big black pepper flavour while others do not.  Alter your pepper levels depending on both your taste in pepper and the beer that you use.  This is also why it is always good to drink the same beer you are cooking with as it helps you judge when is needed in your dish.