Dirty Frank Stout Beef Stew
You guys. This is it. It’s here: The quintessential Milford Fall dish. And it is delicious!
We are so lucky to have the coolest local brewery in our town, River’s Edge Brewing Co., that makes the most excellent stout. Dirty Frank is a "full bodied Stout that has it all- Mild, Brown, Rye, and smoked malt, plus a bit of molasses; roasty and chocolatey flavors abound! Dirty Frank is not only perfect for sipping at the bar with friends (preferably in your Mug Club tankard!), but it’s also perfect in this Fall beef stew! This is Nick’s and my favorite!
Head on over to River's Edge and pick up a growler of Dirty Frank to take home now! Tell them Marie sent you (really, do it, it’ll be so cheesy, I’ll love it!)!
When you make this (and you really need to), be sure to snap a photo and show some love by tagging River’s Edge Brew (@riversedgebrew) and show me your #DIRTYFRANKSTEW
INGREDIENTS
3 large carrots, peeled and cut into 1½-inch chunks
4 large parsnips, peeled and cut into 1½-inch chunks
2 large russet potatoes, peeled and cut into 1½-inch chunks
3 thyme sprigs
2 rosemary sprigs
3 to 3½ pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
1/4 cup flour
1 cup beef broth
1 cup River’s Edge Brewing Co. Dirty Frank Stout
4 garlic cloves, chopped
1 tsp ref pepper flakes
1 tsp onion powder
1 tsp garlic powder
2 Tbsp balsamic vinegar, split in half
2 Tbsp lemon juice
Salt & pepper to taste
DIRECTIONS
Season beef generously with salt and pepper and toss it with the flour until coated evenly.
Combine the carrots, parsnips, potatoes, herbs, flour-coated beef, beef broth, red pepper flakes, River’s Edge Brewing Co.’s Dirty Frank Stout, garlic, onion and garlic powders and 1 Tbsp vinegar in a 5- to 8-quart slow cooker. Season with more salt & pepper (optional). Mix well to combine. Cook on low until the meat and vegetables are very tender, 10 to 12 hours*, stirring the stew at least once.
Remove and discard the herb sprigs. Stir in the remaining Tablespoon vinegar and 2 Tbsp lemon juice. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.**
For the Instant Pot:
Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, River’s Edge Brewing Co.’s Dirty Frank Stout, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.
*If you don’t have the time, you can cook it on high for 5-6 hours. Be sure to keep checking it and stirring to check the doneness.
**Even though there are potatoes in it, I like serving this next to a pile of pillowy mashed potatoes!