Tag Archives: beer

Crockpot Beef Stew with Pumpkin Beer

Well in Florida the weather is still balmy and warm, but the odd breeze gives me hope that Fall will be falling on us in the coming weeks (okay maybe months).

Lately I’ve been seeing a lot of crockpot recipes on Pinterest and I figured it was time for me to invest in one of my own. I had one awhile ago but it was broken during a move and I never replaced it. I saw this really cute damask pattern crockpot at Target for only $25 so I picked it up along with some beef, carrots, onions, potatoes, celery and mushrooms.

Here’s a super easy recipe for a hearty fall stew.

What you need:

  • 1 lb stew beef cubed
  • 4-5 small/medium potatoes (or 3 large ones), cut into medium cubes
  • Half of a red onion, roughly chopped
  • 2 cups of baby carrots, sliced in half lengthwise
  • 1-2 cups chopped celery
  • 1-2 cups whole baby mushrooms
  • 2-3 teaspoons of thyme
  • 2-3 teaspoons of tarragon
  • 3-4 sprigs of fresh rosemary leaves
  • salt and pepper to taste
  • 2 Tbsp of crushed garlic
  • 1 beer, ale or dark beers are best

Here’s what you do:

Preheat the crockpot, turn it on high. Mine takes a good half hour to heat up, so you may want to start this before you even chop the veggies.

Chop all your veggies. No need for precision here. This is a rustic stew, so make them as large or as small as you want. I try to make all the pieces uniform in size, about 2/3 of an inch.

Next, toss all the veggies plus the whole mushrooms (you can cut them too if you want but I like them whole) and the beef into a large bowl. Add the herbs, salt & pepper, and garlic and toss so everything gets coated. Then pour everything into the crockpot. (If you have a larger crockpot you could do this inside the pot but mine isn’t large enough to toss everything, so I find it easier to do this step in a large bowl.)

If you like my thyme spice bottle, here’s how I made my spice bottle collection.

 

Pour one entire beer over everything. I used Shocktop Pumpkin Wheat because that’s what was in my fridge, but normally I’ll use a darker beer like guinness or Newcastle. You can use whatever you want. I recommend a more deeply flavoured beer to compliment the beef, something like Corona or Budlight wouldn’t really give you the nice round flavour that you’re looking for. Any kind of autumn ale would go nicely in this stew. Fill the empty bottle to the top with water and pour that into the pot too.

 

Sometimes the beer can give a slightly bitter taste to the stew. If you don’t prefer that flavour you can add about 2 Tbsp of sugar and stir it in. This will cut the bitterness and I promise it won’t make the stew sweet. Put the lid on, and forget about it for the next 6-7 hours.

 

 

 

 

 

 

 

 

 

I like a nice thick stew. If you do too, you can make what is called a slurry to thicken it up. When you’ve got about an hour left, ladle out about a cup of the beef stock from the pot into a small bowl. Add 2-3 Tbsp of flour to your hot stock and whisk until it is completely incorporated and there are no lumps of flour. It may help to sprinkle the flour in a little at a time to make sure you don’t get any lumps. Pour the slurry back into the pot and give it a good stir.

 

 

Let the stew cook for about another hour to cook out the flour, and then you are ready to serve! This stew is delicious with some nice buttery biscuits. Enjoy!

Atlanta Food & Wine Festival!

This past weekend my mother and I attended the second annual Atlanta Food & Wine Festival. Last year my brother, Chef Nathan Lippy, was a headliner and we had so much fun that we just had to double back. It was a weekend full of southern goodness, great cooking tips and charming company. My next several posts will be about different aspects of the weekend including some reviews of local Atlanta restaurants we visited while in town…

For now I will give you a visual snack of some of our highlights.

We started off the weekend with a toast of Champagne and Bourbon. It was dee-licious!

The view of midtown Atlanta from our room at the Loew’s was amazing!

The weekend centered around southern dishes, organic and sustainable produce and amazing flavors! These greens were picked on the morning we ate them. The fresh flavor was incredible.

The feel of the festival and midtown Atlanta was rustic and lively. I loved the upscale flavors and down home look of the whole weekend.

We enjoyed a Pig Out BBQ at JCTs downtown. It was right on this old country railroad track which totally reminds me of the movie Fried Green Tomatoes.

Chris Lilly and Chef Ford Fry rocked the BBQ at JCTs. 

The decor was rustic and lovely.

One of the highlights of the weekend were the tasting tents.

Here are three of my favourite dishes of the weekend.

BBQ Taco and grilled corn from Jim&Nick’s with a Pineapple/Habenero Patron Margarita.

La Bonne Vie Cheeses had an amazing treat of Goat cheese, cinnamon, pecans and dried cranberries. Mmmm soo sweet and tasty.

The best class by far was with the Van Aken Family.

Chefs Norman, Justin and Janet showed us an amazing Mojo grilled Red Snapper recipe. It was the most delicious thing I tasted all weekend.

As far as drinks go the two highlights for me were…

The Madeira wine tasting. OMG if you’ve never tasted Madeira, you simple MUST! It is one of the most fantastic flavours I’ve ever experienced.

The best cocktail by far was at the Cocktail Showdown. I had Cucumber Gin with Elderflower and Cucumber infused Simple Syrup and an Elderberry garnish. Mmm. So fresh and light.

All in all it was a fantastic weekend. Can’t wait for next year!