Tuesday, March 4, 2014

Tempting Tuesdays ~ Cooking with Beer

From the kitchen of R.E. Hargrave
Cooking with beer ~ Oatmeal Stout

This particular beer has a rich molasses flavor that will permeate your stew and sweeten your bread just right. 

When Texas got hit with another freaky cold snap, I decided we needed a warm, comfort food dinner to fight the chills. Craving steak house bread ~ you know, those yummy mini loaves they bring to the table while you wait? ~ it seemed like the perfect time to pull out my beer bread recipe. I then opted to take it a step further by also doing an Oatmeal Stout Vegetable Beef Stew to accompany the bread.

Let's start with the stew . . .

What you'll need:

  • Cubed beef
  • ~1 1/2 c flour, 1 T garlic powder, & ~ 2 tsp black pepper 
  • 1- 12 oz bottle of your favorite stout
  • 2 c Beef Broth (to start; you may need to add liquid later after the veggies have had a chance to cook down)
  • Asst. chopped veggies (Seen here: 1 large onion, 2 carrots, 3 stalks celery, ~ 1 1/2 c chopped brussel sprouts, ~ 1 c chopped mushroom, ~ 2 c chopped fingerling potatoes, & 1 bag of frozen green beans)

What you'll do:

Step 1: Preheat large stew pot
with 2-3 T of canola oil
Step 2: Mix flour, garlic powder, & pepper,
and then coat the beef cubes. Shake off excess.

Step 3: Add floured meat to hot pan.
Stir occasionally until meat has been seared
and pot is ready to deglaze.
Step 4: Deglaze by adding 1 - 12 oz bottle of stout beer.

Step 5: Add ~ 1 T parsley and 2 cups of beef broth.
Step 6: Now add in all of your prepared veggies.
Stir every 15 minutes or so to incorporate as veggies cook down and give off their liquid.

While the stew cooks over a medium-low heat for the next hour, 
we can get the bread going . . .

What you'll need: 

3 cups flour
3 T sugar
1 - 12 oz bottle of beer

What you'll do:
Mix ingredients until a loose, sticky dough forms.
Place into greased loaf pan and
put into 350 degree oven to bake 50-60 minutes.

Bon Appetito from the kitchen of R.E. Hargrave!

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