Beef With Buzz

Quick Stout Braised Beef Stew

3 Bar & Grill toque Brian Robinson doesn’t mind a dip in the mercury—so long as he’s got heady beers and a warm stove at the ready. “Hearty meals and dark beer just seem right,” Robinson says. He prefers flank steak (more flavorful) to stew meat. And urges home cooks to explore the joys of slow-cooking. “This recipe can be made a day ahead—or left on the stove to simmer all day.”

Photography by James Kim

Brian Robinson
Chef, 3 Bar & Grill

PREP TIME: 10 min.
COOK TIME: 20 min.
SERVINGS: 4

INGREDIENTS
2 tablespoons oil (blended oil is recommended, due to its lower smoke point)
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
2 cups potatoes, cubed
1 tablespoon garlic, minced
1 teaspoon dry thyme
1 bay leaf
2 pounds flank steak, cubed
1/2 cup flour
1 teaspoon Montreal steak seasoning
2 bottles Old Rasputin Imperial Stout (one to sip on, one for actual cooking)
2 cans beef broth

PREPARATION
1. Chop all vegetables; set aside.
2. Cube beef; dredge in flour and steak seasoning.
3. Heat oil in a sturdy medium-sized pot. Add potatoes; cook for 1 minute. Add vegetables and dry herbs; cook for 2 minutes. Add garlic; cook until all vegetables start to soften.
4. Add beef and brown, stirring constantly.
5. Deglaze with 1 bottle of stout, scraping any sticky bits from the bottom of pan.
6. Add beef broth. Bring to a quick boil, then reduce to simmer (approximately 10 minutes).
7. Salt and pepper to taste.
8. Serve over rice or alone.

(January 2010)