Monday, March 31, 2008

Cooking With Beer Part II

I said I would do it and I did. Here is the result of my beef stew with Belgian Pale Ale. Actually, the beer made a better base than I thought it would. The only alteration I made was I drenched the beef in flour first to keep the outside crisp and to thicken the sauce. I also used Turkey stock instead of chicken stock, but that's just because it was what I had. I found that the beer gave the stew a nice earthy quality. I paired the stew with La Moneuse Saison. A Saison is a type of Belgian/French ale that is aged before release and has nice earthy flavors, so I figured it would go well with this dish, and it did.

Apparently you can do this recipe with wine as well. One day I'll try it out and it would be fun to compare whether wine or beer makes the dish better.

1 comment:

jude said...

of course you can cook with beer. when i was growing up we cooked with wine and beer. for a great stew just brown some tasty beef (chuck is best)in a little oil, add some flour, lots of onions and garlic,tinsy sugar, black pepper, bay leaf, hearty lager and some broth. bring to a low boil. transfer to a slow oven for 2 1/2 - hours. great served with noodles or mashed potatoes and a crispy salad.