American Amber Ale Stew

Sometimes, you just need a beer.

I love cooking with Rogue Brewery beer.  The flavors are so rich and complex, one bottle goes a long way.  There are many amber ales out there that would make acceptable substitutes.  But, I doubt you’ll find one that makes a better pot of stew.

American Amber Ale Stew
makes 1 big pot

3-4 lb chuck roast, cut into big chunks

2 large Vidalia onions, diced
2-3 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons flour
1 bottle Rogue American Amber Ale
5-6 carrots
1-2 cups pearl onions
1 stalk celery, finely diced
5 cups beef stock
1 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon black pepper

Brown beef cubes in a large dutch oven.  Remove each cube when browned.  Add butter and onions to dutch oven.  Saute to a light golden brown.  Add garlic and flour.  Stir.  Saute for an additional minute.  Add amber ale.  Bring to a hearty simmer to burn off the alcohol.  Then, add all remaining ingredients. Stir until smooth.  Bring to a gentle simmer.  Cover and reduce to low.  Simmer gently until the meat is tender (2-3 hours).

Serve with garlic smashed potatoes or roasted garlic potatoes.