Ingredients
- 1 tablespoon olive oil
- 2 pounds stew meat
- 22 ounces stout or brown ale
- 2 cups beef broth or water
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, chopped
- 1 medium onion, peeled and chopped
- 4 medium potatoes, cubed
- 6 cups carrots, chopped
- Salt and pepper, to taste
Directions
- In a medium pot (I like to use cast iron), heat oil over medium heat. Add meat, and brown on all sides.
- Once meat is browned, add alcohol, broth, Worcestershire sauce, garlic, and onion to the pot. Bring to a boil, and then reduce to a simmer. Cover pot and simmer for 2 hours, stirring occasionally. Add water as needed.
- At the end of the 2 hours, add potatoes and carrots. Bring the temperature up to medium, and cover the pot. Cook for another 30 minutes, or until the vegetables are cooked but not mushy. Add salt and pepper to taste before serving.
I love to cook, and I cook more in fall and winter than in other times of year. Perhaps this is because of the abundance of freshly harvested ingredients, or it could be that I have more time. Whatever the reason, it’s busy in the Benner kitchen.
Around my home, stews, soups, and chowders (or “chowdas,” as we say in New England) are staples. Over the years, I’ve added other dishes to that list, including chili and my own version of applesauce. Many of my recipes are versions of those used by my mother, but like everything, I’ve adapted them as my own, including using beer and alcohol to liven things up.
Adding Flavor with Alcohol
Using alcohol in cooking is nothing new. Most fancy French and Italian cuisine includes wine in the cooking process, and sherry is used to make those spectacular flaming desserts. For those leery of using alcohol, know that most of the alcohol burns off in the cooking process. What you’re left with is the flavor.
The alcohol you choose is ultimately up to you, but when I make these “winter” dishes, I look for a certain flavor. Winter dishes are meant to be thick, hearty, and rich, and to give you that warm, comfortable feeling. To do that, I like to use bold flavors, such as bourbon, spiced rum, stout beers, and dark ales. What follows are a few recipes for stews and soups, plus my world-famous applesauce.
Stews are a winter mainstay in my home, using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm. Stews are also a fantastic way to use up the bounty from the garden.
I call this “beef” stew, because though the original recipe calls for beef, I tend to use whatever I have on hand. This could equate to beef, bison, venison, moose, or a combination. The meat should be cubed chunks, often referred to as “stew meat.” People may use ground meat in their stews, but I find that just makes a sloppy mess. A proper “beef” stew requires some chewing.
Unlike my mother, I use beer in my stew. The type of beer depends on my “theme.” If I’m using Scottish Highland beef, then I like to use a Guinness stout or Newcastle brown ale. If I’m using locally harvested venison or moose, then I’ll use a good, local stout. Stouts and brown ales are considered “winter” beers. They tend to be heartier and “heavier” than “lighter” beers, lagers, and most ales.
More from Winter Staples with a Kick
Fall Recipes Using Bourbon and Apples
Originally published as “Winter Staples with a Kick” in the December 2024/January 2025 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
Dana Benner has written about all aspects of the outdoors and sustainability for more than 35 years, with his work appearing in regional and national publications.