Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Oct 23, 2012

Beef & Ale Stew

Libations used: 2 cups of ale
Libations left over: None, but you can always crack open another bottle of beer while the stew is on the stove...
Last week I was battling a little bit of a sore throat and stuffy nose, so even though it was hot outside, all I wanted was some soup...and an easy soup at that.  Jamie Oliver's recipe for Beef and Ale Stew uses ingredients that you typically have in the pantry.  I used Murphy's Irish Stout because it's what I happend to have in the fridge, but use Guinness or whatever brown ale or stout you have on hand.  All I had to do was run out and get some stewing beef.  There's also very minimal work involved — just cut up some veggies, throw everything in the pot, and let it go!  Even though the ingredients are simple, this stew packs a ton of flavor.  I mean, you can't beat meat stewing in some ale, right?  I'll definitely be making this again very, very soon.

Beef & Ale Stew - serves 4
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • 2 carrots, halved lengthwise & chopped
  • 3 fresh or dried bay leaves
  • Olive oil
  • 1 lb stewing beef, cut into 3/4 inch cubes
  • 1 heaping Tbs all-purpose flour
  • 2 cups brown ale, Guinness or stout
  • 1 14 oz can diced tomatoes
  • Sea salt & freshly ground black pepper
- In a dutch oven over medium heat, add the celery, onion, carrots, bay leaves and a couple glugs of olive oil.
- Cook the veggies for about 10 minutes, stirring occasionally.
- Add the meat, flour, beer and tomatoes.
- Stir and add in a tsp of salt and a couple grinds of pepper.
- Bring the stew to a boil.
- Cover and simmer over low heat for 3 hours.
- Remove the lid for the last 30 minutes of cooking.
- Feel free to add water or some beef broth if the stew is looking dry.
- Discard the bay leaves before serving.