Beef and Lamb Beer Stew
Hearty beef and lamb stew braised in dark beer with warm spices. Slow-simmer for rich flavor. Tips for substitutions, thickening and storage.
I recently purchased the herbs & spices book by Jill Norman from the website and was inspired to try to experiment with my new herbs from the Spice House. Got some ideas from the book what spices would go well together and it turned out pretty good.
Submitted by: Christina from Rutherford, New Jersey
Yield: 5-7 people/ yields 7 1 C. servings
- Brown the meat, add beer, broth, tomato sauce and vegetables, then simmer low for several hours for deep flavor.
- Use a dark beer like stout or porter for richness; avoid very hoppy beers. Adjust spices and heat to taste.
- Thicken late with an arrowroot slurry or reduce the sauce. Store refrigerated 3-4 days or frozen up to 3 months.
Preparation Instructions:
- Heat olive oil in stock pot or dutch oven. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan. Add tomato sauce, beef broth (use less for thicker sauce), beer and vegetables.
- Place parsley sprigs, cinnamon stick, and bay leaf in muslin bag. Place peppercorns in another spice bag or cheesecloth. Place spice bags in pot. Add remaining ingredients and stir. Heat on high, uncovered until a rolling boil.
- Stir, lower the heat to low, stirring periodically, add arrowroot as necessary after first 3 hours of cooking, cover and let simmer for at least 4 hours. Remove spice bags and serve.
thespicehouse.com
Frequently Asked Questions
How long should I cook this stew?
After browning, bring to a boil then reduce to low and simmer at least 4 hours. Stir occasionally and add the arrowroot thickener after about 3 hours. For a fork-tender texture you can simmer longer. Alternatives: slow cooker 6 to 8 hours on low or Instant Pot 35 to 45 minutes high pressure with natural release.
What kind of beer works best?
Choose a dark malty beer like a stout, porter, or brown ale for depth and sweetness. Avoid very hoppy IPAs, which can add bitter, grassy notes. Nonalcoholic dark beers can work, but flavor may be slightly lighter.
Can I make this gluten-free?
Yes. Use gluten-free beer, replace the 3 tablespoons of flour with gluten-free flour or cornstarch for browning, and use arrowroot as the thickener. Confirm other ingredients like broths and spices are gluten-free.
Do I have to use both beef and lamb?
No. You can use only beef or only lamb. Beef gives a familiar stew flavor while lamb adds a gamey richness. If using only lamb, you may want to balance strong lamb flavor with a little extra tomato or thyme.
How do I thicken the stew without making it gummy?
Make an arrowroot slurry (mix arrowroot with cold water) and add it after the stew has simmered for a few hours. Arrowroot thickens at low temperature and keeps a clear, silky sauce. You can also reduce the liquid by simmering uncovered to concentrate flavors.
Can I use a slow cooker or pressure cooker?
Yes. For a slow cooker, brown meat first, then transfer everything and cook 6 to 8 hours on low. For an electric pressure cooker, brown using the sauté function, add liquids, then cook 35 to 45 minutes at high pressure and use natural release. Reduce the initial liquid slightly for pressure cooking.
How should I store and reheat leftovers?
Cool quickly and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low to medium heat, adding a splash of broth if the sauce thickened too much. If frozen, thaw overnight in the fridge before reheating.
Any tips on seasoning and spice bags?
Use the spice bags so whole spices and peppercorns infuse flavor without leaving grit. Taste near the end and adjust salt, cayenne, or pink pepper to your preference. Remove the cinnamon stick and spice bags before serving.
How long should I cook this stew?
After browning, bring to a boil then reduce to low and simmer at least 4 hours. Stir occasionally and add the arrowroot thickener after about 3 hours. For a fork-tender texture you can simmer longer. Alternatives: slow cooker 6 to 8 hours on low or Instant Pot 35 to 45 minutes high pressure with natural release.
What kind of beer works best?
Choose a dark malty beer like a stout, porter, or brown ale for depth and sweetness. Avoid very hoppy IPAs, which can add bitter, grassy notes. Nonalcoholic dark beers can work, but flavor may be slightly lighter.
Can I make this gluten-free?
Yes. Use gluten-free beer, replace the 3 tablespoons of flour with gluten-free flour or cornstarch for browning, and use arrowroot as the thickener. Confirm other ingredients like broths and spices are gluten-free.
Do I have to use both beef and lamb?
No. You can use only beef or only lamb. Beef gives a familiar stew flavor while lamb adds a gamey richness. If using only lamb, you may want to balance strong lamb flavor with a little extra tomato or thyme.
How do I thicken the stew without making it gummy?
Make an arrowroot slurry (mix arrowroot with cold water) and add it after the stew has simmered for a few hours. Arrowroot thickens at low temperature and keeps a clear, silky sauce. You can also reduce the liquid by simmering uncovered to concentrate flavors.
Can I use a slow cooker or pressure cooker?
Yes. For a slow cooker, brown meat first, then transfer everything and cook 6 to 8 hours on low. For an electric pressure cooker, brown using the sauté function, add liquids, then cook 35 to 45 minutes at high pressure and use natural release. Reduce the initial liquid slightly for pressure cooking.
How should I store and reheat leftovers?
Cool quickly and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low to medium heat, adding a splash of broth if the sauce thickened too much. If frozen, thaw overnight in the fridge before reheating.
Any tips on seasoning and spice bags?
Use the spice bags so whole spices and peppercorns infuse flavor without leaving grit. Taste near the end and adjust salt, cayenne, or pink pepper to your preference. Remove the cinnamon stick and spice bags before serving.
Made this today! Feb 18/23.. used guiness dark stout, all ingredients incl having the peppercorn seperate mesh bag and cinnamon stick, parsley and bayleaf in another, tasted great!! Meat was so tender not a lot of chewing involved it cooked so well, wife on the other hand wasn’t too sure about the flavor, said something is odd! Lol i told her it’s greatness she tastes 🙂