Tuesday, January 18, 2011

Crispin Cider Beef Stew

This year for Christmas I received a very nice blank recipe book from a good friend. That means I need to fill it up. On a recent grocery trip I decided at the last minute to get the ingredients for beef stew, which of course means I forgot a few things. Which lead to a little improvisation, and a new "secret ingredient". This is a great new stew that I will definitely be making again.

1 Tablespoon vegetable oil
1 Large Tablespoon garlic
1 purple onion, diced
1 pound beef or lamb stew meat - I used beef the first time, and I can't wait to make it again with lamb
Salt and pepper to taste
1/2 teaspoon dried rosemary
2 pinches rubbed sage
1 heaping spoon tomato paste
5 small yellow potatoes
2 handfulls baby carrots, or 4 regular carrots, diced
1 regular box Swanson beef broth
2 long splashes worcestershire sauce

I caramelized the garlic and onion in a tablespoon of oil. I like to use Smart Balance Vegetable oil, veggie oil because it has a lower smoke point, Smart Balance because The Man's family has a history of heart problems. I added the stew meat and cooked it till browned, letting the pan build up a good amount of coating. Pour the cider down the sides of the pan and stir well, bring to a boil, scraping the bottom of the pan. Cook 8 to 10 minutes, or until the cider is reduced by 2/3. Season the meat and cook for 1 minute, add tomato paste, broth, and vegetables. Bring stew to a boil, add worcestershire sauce, and reduce to simmer till thickened as desired. I found that using the cider made for a very well rounded flavor. The Lansdowne is made with organic molasses and Irish Stout yeast. That makes it a very beer-like cider, or as the official Crispin PR says "Unfiltered Extra Stout Bodied Super-Premium Export Quality". There is a great review of it here on Will Write For Beer. I've had plenty of it in my day, and the large bottle means there is plenty of it left over to enjoy with a big bowl of stew.

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