Sunday dinners should be hearty with meat, potatoes, and bread. Sunday dinners should be eaten early so that you have time to digest before an equally carbohydrate laden dessert. Sunday dinners should be shared around a table with family and friends. They should make you feel warm and cozy. This meal must meet these requirements before passing the true test as a “Sunday dinner”.
When making the weekly menu Doug and I pay special attention to Sunday meals. Maybe because it’s supposed to be a day of rest and there is more time to pay attention to the details of the dinner does it take on complexity.
There will be fewer days when we wake up to snow or bitter cold, so this Sunday dinner was the perfect opportunity for beef stew.
This stew had locally raised beef, fresh carrots and potatoes, peas, and the best part: beer. To continue with the beer theme Doug baked up a batch of beer rolls which we first used from MyKitchenAddiction and have since adapted since becoming more adept at bread baking.
The stew was adapted from a FoodNetwork recipe. The meat was tender enough that no knives were needed. The vegetables still held their shape because they cooked on top of the meat, and the addition of beer added an extra something to the background flavor.
Overall, this was one Sunday dinner that did not disappoint.
Beer Beef Stew
adapted from: FoodNetwork.com
1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper and salt to taste
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
2 cups Beef Stock
1 16-oz bottle dark beer (I used oatmeal stout)
1 tablespoon Worcestershire sauce (I omitted this because I didn’t realize we had run out)
1 teaspoon dried thyme leaves, crushed
1 cup thawed frozen peas
Pat beef dry with paper towel. Season the beef with salt and black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place browned beef into bottom of a 5-quart slow cooker. Add the potatoes, carrots, onions and garlic. Add 2 cups of the stock, beer, Worcestershire, and thyme.
Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours or until the beef is fork-tender.
Stir the remaining flour and add one cup of cooked stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.