Beef stew - beer rather than wine?

(26 Posts)

If I made a beef stew with beer rather than wine, what sort of beer would that be? I'd see the rest of the ingredients as being onions, carrots, dumplings, and that's about it. Will this work?

It's best with a dark ale or Guinness but works with any kind of beer. Even Aldi stubby lager which is all I had in a few weeks ago blush Turned out lovely!

I made beef stew today and used port for the first time. It's seriously delicious. Worried there'll be none left for DP when he gets home at this rate blush

Ah! Inspiring! I intend to make a special trip to the beer shop, so shall go for a dark ale or Guiness as a first stab. If it works, no doubt I'll be cooking with lager, port and tequila in no time at all...

Sambuca maybe? grin

Hobgoblin is one of my favourites. Anything of that ilk.

I find stews with beer can be quite bitter so make sure you use plenty of sweet vegetables like carrot/parsnip/onions to balance it out.

Jux Thu 07-Feb-13 17:07:20

DH recommends porter for stew.

I find bitterness is counteracted by salt.

TeamEdward Thu 07-Feb-13 17:11:05

I love a lamb stew cooked with a can/bottle of good cider not Diamond White and a sprig of rosemary.
I always cook my beef stew with a light ale or can of bitter. If I open a bottle of wine to cook a stew then I will inevitably finish it...

FeeFoo Thu 07-Feb-13 17:15:33

It's Guinness all the way! Here's a Beef Stew recipe from my blog, it is one of my favourite comfort foods, especially in this cold weather. Brrrrr!
Lulabellarama sweet vegetables balancing out the bitterness is so true!

I've bought a bottle of Hobgoblin and come home to find that the beef in the fridge is in fact venison. Pressing on...

Jux Thu 07-Feb-13 19:33:54

Oh yum! Love venison. Do let us know how it turns out.

jennimoo Thu 07-Feb-13 21:05:45

My MIL did a recipe that added red currant / cranberry jelly which counteracted any bitterness and added a lovely sweetness. I might even try black currant jam...

Very good indeed! Put a bit of turnip left over from burns night in there too, which I also enjoyed. Think I'll try Guinness next, before branching out too far.

(That's swede, I think, for English readers.)

dreamingofsun Fri 08-Feb-13 10:46:32

thesurgeons - no swedes and turnips are different in the uk. turnips are small and white, swedes larger and yellow/orange. the latter are lovely mashed with nutmeg and butter

yy, it's the large yellow orange ones that we eat on Burns night up here - we call them turnips.

dreamingofsun Fri 08-Feb-13 10:58:39

what do you call the little white round things? about the size of a cricket ball?

YY to redcurrant jelly. A spoonful added to gravy on its own is lovely.

Even raspberry jam if its all you have.

dreaming - now you're asking. They are a late addition to my culinary experience. According to this useful guide to turnip terminology, we call them "swedes". I don't really call them swedes, I'd be incline to call them white turnips.

Jux Fri 08-Feb-13 11:06:02

Turnips can be quite bitter, but are also good in stews (I do prefer swede, and as I can't get dh to eat those, I have no chance of him eating turnip! Cattle fodder is what he'll say).

I shall try making that stew. When I do venison I tend to do it with red wine and a few prunes (other stuff as well, but can't remember - it's a bit of a faff).

dreamingofsun Fri 08-Feb-13 11:07:14

i'm confused. so do you call this a swede or a turnip?

you can tell i'm bored at work today!!

So, in that picture there, what you've got is what I personally would call a white turnip. To distinguish it from this, which is a turnip: turnip.

I am more familiar with turnips that white turnips, because (1) we eat neeps and tatties with haggis; and (2) I am old enough that my Daddy made me a turnip lantern rather than a pumpkin one at Hallowe'en

I rarely cook with either. In fact, I may never have cooked with white turnip. Following Jux's comment, I'm not that inclined to try.

BerryLellow Fri 08-Feb-13 11:25:13

Swedes are turnips in Cornwall too grin

Jamie Oliver's steak and guiness pie starts as a beef stew. it's lush!

this week I slow cooked brisket in port and red onions from a Dan Lepard recipe in Saturday's guardian. it was so stupidly delicious dp and I ate the lot in one sitting blush

dreamingofsun Fri 08-Feb-13 11:28:04

Surgeon - i'm guessing you are scottish? white turnips are ok chopped into casseroles.

Yes, I am Scottish.

Berry I've just checked that recipes out - looks easy, no frying or browning at the beginning. Did you bother to make sandwiches or did you just eat it?

BerryLellow Fri 08-Feb-13 12:03:01

no, I did Hassleback potatoes and green beans grin

it was so good! <drools at memory>

I did cook it for longer than he said though, I like my brisket to practically disintegrate smile so easy to just fling it all in!

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