Boulder Beer Porter Stew Recipe

There’s something incredibly satisfying about spending a lazy afternoon making a hearty beef stew with a delicious twist of dark beer—it’s like a cozy hug on a chilly day, bringing warmth not just to the pot, but straight to the soul.

On a chilly evening, there’s nothing quite like making Boulder Beer Porter Stew. The heartiness of this dish, the flavor combinations, and the cooking aromas that waft through the house make this meal unforgettable.

Tender beef chuck is enriched by immersing it in rich Boulder Beer Porter, superbly deepening the savory flavor that begs to be devoured. And devoured it shall be!

I don’t know how many ways there are to cook stew, but I can’t imagine a more comforting mix of protein (beef) and veggies to warm me up. I also can’t imagine a tastier combination.

This is a flavor-packed dish. If you make it, be sure to serve it with the loaf of sourdough bread that the good people at the Flatirons Food and Beverage Co.

gave me when I bought their beer.

Ingredients

• Beef Chuck: Provides protein and iron, adds hearty richness.
• Olive Oil: Healthy fats, enhances flavor and aids in browning.
• Onion: Adds sweetness and antioxidants, enhances savory depth.
• Garlic: Boosts immune function, contributes aromatic pungency.
• Boulder Beer Porter: Deep, malty flavors with rich, dark complexity.
• Carrots: Provides fiber and beta carotene, adds slight sweetness.
• Potatoes: Source of carbohydrates, thickens stew, adds creaminess.
• Thyme: Aromatic herb, adds subtle earthiness and citrus notes.
• Worcestershire Sauce: Umami-rich, enhances depth with tangy complexity.

Ingredient Quantities

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 cup Boulder Beer Porter or any dark beer
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, sliced
• 3 potatoes, peeled and diced
• Salt and pepper, to taste

How to Make this

1. In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and sear them until golden brown and crisp on all sides. Transfer the beef to a bowl and set it aside.

2. In the same pot, throw in the chopped onion and cook until it becomes translucent. Add the minced garlic and keep it going for approximately 1 minute.

3. Mix in the all-purpose flour and tomato paste. Cook for about 2 minutes, making sure the flour is completely blended with the onions and garlic.

4. Slowly incorporate the beef broth into the pot while stirring continuously to prevent any lumps from forming. Once the broth is completely mixed in, add the Boulder Beer Porter and give the pot a good stir.

5. Put back the browned beef into the pot. If there are any accumulated juices, add those too. Then add the Worcestershire sauce, dried thyme, and bay leaves. Put the lid on the pot and bring the contents to a steady simmer.

6. Put a lid on the pot and let it simmer at low heat for about
1.5 hours so the meat can get tender.

7. After 1 hour and 30 minutes, the sliced carrots and the diced potatoes are added to the pot. Stir to combine everything with the stew.

8. Put on a cover and carry on to let it simmer for a further 30-40 minutes, or until the vegetables are tender.

9. Savor the flavor of the stew, then add salt and pepper to taste. Don’t forget to take out the bay leaves before you serve this up to your family and friends!

10. Serve the stew steaming, sprinkled with fresh herbs if you like. Enjoy with crusty bread or heaped over rice.

Equipment Needed

1. Large pot with lid
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Bowl (for setting aside beef)

FAQ

• Can I use a different type of beer?Absolutely, even though Boulder Beer Porter lends a delectable malty taste, you are free to use any dark beer you fancy in this stew.
• How can I make this recipe gluten-free?Swap the all-purpose flour for a gluten-free flour blend and make sure the beer you use is gluten-free too.
• Is there a meatless version?The beef can be substituted with hefty vegetables such as mushrooms and lentils for a vegetarian rendition.
• Can I cook this stew in a slow cooker?Indeed, the beef should be browned and the onions and garlic softened before all the ingredients are added to the slow cooker. Cook on low for 6–8 hours.
• How can I thicken the stew if needed?You can thicken the stew if it is too thin by mixing together a tablespoon of cornstarch with water and stirring it in.
• How long can I store leftovers?Store any remaining food in a sealed container in the fridge for no more than 3 days; or stash it in the freezer for up to 3 months.
• What should I serve with this stew?This hearty stew goes well with either crusty bread or creamy mashed potatoes.

Boulder Beer Porter Stew Recipe Substitutions and Variations

1 cup Boulder Beer Porter or any dark beer can be substituted with 1 cup stout or any strong-flavored beer.
2 tablespoons olive oil may be substituted with 2 tablespoons vegetable oil or canola oil.
2 medium shallots, chopped, can substitute for 1 large onion.
One teaspoon garlic powder can replace 3 cloves garlic, minced.
1 tablespoon soy sauce plus a dash of lemon juice can substitute for 1 tablespoon Worcestershire sauce.

Pro Tips

1. Searing Success Ensure the beef cubes are dry before searing by patting them with paper towels. This helps achieve a better caramelization and deeper flavor by allowing them to brown rather than steam.

2. Layering Flavor Deglaze the pot with a splash of the beer or broth after removing the beef and before adding the onion. This will allow you to scrape up the flavorful browned bits stuck to the bottom, enhancing the stew’s depth.

3. Consistent Texture Cut the carrots and potatoes into uniform pieces. This ensures they cook evenly, so you don’t end up with some pieces overcooked while others are underdone.

4. Flavor Boost Consider adding a splash of balsamic vinegar or a tablespoon of brown sugar along with the Worcestershire sauce. This can balance the bitterness of the beer and enhance the stew’s overall flavor profile.

5. Rest for Richness If time allows, let the stew sit for a few hours or overnight after cooking. As the flavors meld together, you’ll often find that it tastes even better the next day. Reheat gently before serving.