Granite Brewery's Beer and Beef Stew

Granite Brewery's Beer and Beef Stew Recipe - Hearty and Flavorful

Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Granite Brewery's Beer and Beef Stew is a hearty and flavorful dish that is perfect for a cozy night in. This stew is made with tender beef, a rich beer broth, and a variety of vegetables that add depth and texture to the dish.

History

This recipe has been a staple at Granite Brewery, a popular brewery and restaurant in Toronto, Canada, for many years. It has been a favorite among customers for its robust flavors and comforting qualities.

Ingredients

Cubed Veggies

Miscellaneous

10 liters of water (half of a large pot)
1 tbsp of dijon mustard
2 beef oxo cubes
0.25 cup of red wine vinegar
5 tbsp of tomato paste (small can)
3 tbsp of brown sugar
1 bottle of beer (use 2 if desired)
1 tsp of pepper
1 tsp of thyme

Meat

4 kg of browned, cubed beef

Roux

1 cup of flour
1 cup of oil
1 cup of water

How to prepare

The above combination can be customized as desired, but remember to use beer instead of water for enhanced flavors.
Combine the diced vegetables with the other ingredients and cook until the vegetables are cooked through.
Add the beef and simmer on low heat for another 5 minutes.
Finally, add the roux, stir well, and cook over medium heat for about 15 minutes.
To make the roux, a thickening agent used worldwide and named by the French, heat the oil over medium heat and add the flour.
Stir constantly and slowly brown the mixture without burning until it reaches a nice chocolatey brown color.
Gradually add the cold water, stirring constantly until the mixture has a smooth consistency.
When needed, add the roux to the stew and mix well with the thinner liquid.
The 15 minutes of medium heat allows the flour to absorb a significant amount of liquid and thicken the stew.

Variations

Add different vegetables such as celery, parsnips, or bell peppers for added flavor and texture.
Use different types of beer to change the flavor profile of the stew.
Substitute the beef with lamb or pork for a different twist on the dish.

Cooking Tips & Tricks

Browning the beef before adding it to the stew will enhance the flavor of the meat.

- Using beer instead of water adds a unique depth of flavor to the stew.

- Adding the roux at the end of cooking helps to thicken the stew and create a rich, velvety texture.

Serving Suggestions

Serve Granite Brewery's Beer and Beef Stew with a side of crusty bread or over mashed potatoes for a complete and filling meal.

Cooking Techniques

Browning the beef before adding it to the stew helps to develop a rich flavor.

- Making a roux to thicken the stew creates a velvety texture and adds depth to the dish.

Ingredient Substitutions

If you don't have beef oxo cubes, you can use beef broth or stock as a substitute.

- If you don't have red wine vinegar, you can use balsamic vinegar or apple cider vinegar instead.

Make Ahead Tips

Granite Brewery's Beer and Beef Stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the stew in a bread bowl for a fun and creative presentation. Garnish with fresh herbs such as parsley or thyme for a pop of color.

Pairing Recommendations

Pair Granite Brewery's Beer and Beef Stew with a dark and malty beer, such as a stout or porter, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Granite Brewery's Beer and Beef Stew in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Granite Brewery's Beer and Beef Stew contains approximately 400 calories.

Carbohydrates

The carbohydrates in this stew come primarily from the vegetables and the flour used to make the roux. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in this stew come from the oil used to make the roux and the marbled beef. Each serving contains approximately 20 grams of fat.

Proteins

The protein in this stew comes from the beef and the vegetables. Each serving contains approximately 40 grams of protein.

Vitamins and minerals

This stew is rich in vitamins and minerals, particularly vitamin A, vitamin C, and iron from the vegetables and beef. It also contains potassium and fiber from the vegetables.

Alergens

This stew contains gluten from the flour used to make the roux. It may also contain soy from the beef oxo cubes. Please check for allergens before consuming.

Summary

Overall, Granite Brewery's Beer and Beef Stew is a well-balanced meal that provides a good source of protein, carbohydrates, and fats. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Granite Brewery's Beer and Beef Stew is a comforting and flavorful dish that is perfect for a cozy night in. With tender beef, a rich beer broth, and a variety of vegetables, this stew is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. As a lover of both beer and beef stew, the thought of combining the two in one delicious dish had my mouth watering before I even read through the ingredients. The recipe for Granite Brewery's Beer and Beef Stew was passed down to me by my dear friend Margaret, who had learned it from her own grandmother many years ago.

Margaret and I had been friends since we were young girls, bonding over our shared love of cooking and baking. We spent countless hours in the kitchen together, swapping recipes and trying out new dishes. When she first mentioned the Beer and Beef Stew from Granite Brewery, I was instantly intrigued.

According to Margaret, the stew had been a staple at the brewery for decades, a hearty and comforting dish that warmed the soul on cold winter nights. She had managed to wrangle the recipe from the head chef after many years of persistence, and she was kind enough to share it with me.

I remember the day she handed me the recipe card, written in her elegant cursive handwriting. The paper was yellowed and stained from years of use, a testament to the many times she had whipped up a batch of the stew for her family and friends. As I read through the list of ingredients and instructions, I could practically taste the rich flavors and aroma of the dish.

The key to the stew, Margaret explained, was the quality of the ingredients. The beef had to be tender and well-marbled, the vegetables fresh and vibrant, and the beer rich and full-bodied. She recommended using a dark ale for the best flavor, something with a hint of caramel and a touch of bitterness.

I set to work gathering the ingredients, taking my time to select the best cuts of beef and the freshest vegetables from the local market. I made sure to choose a dark ale that I knew would complement the other flavors in the stew, a brew with a robust and malty profile.

As I browned the beef in a hot skillet, the savory aroma filled the kitchen, making my stomach growl with anticipation. I added the onions, carrots, and celery, letting them soften and caramelize before deglazing the pan with a generous splash of beer.

I poured in the rest of the beer, along with some beef broth, tomatoes, and a handful of herbs and spices. The stew simmered on the stove for hours, the flavors melding together to create a rich and complex broth that promised to be nothing short of exquisite.

Finally, it was time to dig in. I ladled a generous portion of the stew into a bowl, the chunks of beef tender and succulent, the vegetables meltingly soft, and the broth rich and flavorful. I took a hesitant bite, savoring the complex layers of taste and texture that danced on my tongue.

It was everything I had hoped for and more. The Beer and Beef Stew from Granite Brewery was a masterpiece of flavor and comfort, a dish that spoke of tradition and love passed down through generations. As I savored each mouthful, I felt a sense of connection to all those who had cooked and enjoyed this dish before me.

I knew that this recipe would become a cherished part of my own culinary repertoire, a dish that I would make again and again for my family and friends. I felt grateful to Margaret for sharing it with me, grateful for the memories we had created together in the kitchen, and grateful for the simple joy of good food and good company.

And so, as I sat at the table, savoring the last spoonful of stew and wiping the bowl clean with a crusty piece of bread, I felt a deep sense of contentment and satisfaction. The Beer and Beef Stew from Granite Brewery had become more than just a recipe to me – it was a taste of tradition, a connection to the past, and a reminder of the power of food to bring people together in love and laughter.