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.