Dark Beer Horseradish Beef Stew

The temperatures here in New York City veer from frigid to spring-like. This crazy pants weather has got my kitchen confounded. Consequently, while on the winter side, I had to make this Dark Beer Horseradish Beef Stew.  This is a perfect recipe when a warm bowl of hearty flavorful spice is needed to take the edge off a brutal winter chill.

So today I’m walking around without a coat in January and it just feels wrong to post it. Whatever. I am sure that winter biatch will be back soon so now we are all well prepared for a warm dinner with this lovely and hearty recipe. 

The dark beer and horseradish flavors transport this Dark Beer Horseradish Beef Stew from ordinary to extraordinary in flavor. The basic ingredients are simple, potatoes, carrots, leeks, and onions. Freshly grated horseradish provides extra spiciness and warmth. However, switch these up any way you like. To lighten up, replace the potatoes with cauliflower or celery root. Adjust the spiciness to your taste by using more or less of the freshly grated horseradish.

Dark beer provides extra heft and flavor. Alternatively, use any beer you have on hand.

Be aware, this strew takes about two hours to create. Firstly, pan-sear the beef pieces. Secondly, pan-fry the vegetables in the pan where the beef is seared. Thirdly, add the stock and simmer for one hour and fifteen minutes.

The best part about this stew recipe is it tastes even better as a leftover. Place it in the fridge overnight or for a day or so. The flavors will work together and make it even tastier.

Print

Dark Beer Horseradish Beef Stew

Course Main Course

Cuisine German

Keyword beef stew, beer stew, stew

Prep Time 25 minutes

Cook Time 2 hours

Total Time 2 hours 25 minutes

Servings 6

Ingredients

• 2 tablespoons canola oil
• 1 + 1/2 lbs beef stew meat cubes
• Kosher salt
• Freshly ground black pepper
• 1 large garlic clove peeled and minced
• 2 large onions peeled and cut into pieces
• 2 carrots cut into coins
• 1 leek cleaned, trimmed and cut into rings
• 1 +1/2 lbs. small yellow potatoes cut in half.
• 2 tablespoons all-purpose flour
• 1+ 1/2 cups dark beer
• 1 cup beef stock
• 1 bay leaf
• 2 tablespoons freshly grated horseradish
• 1 teaspoon white granulated sugar
• grated horseradish for garnish.

Instructions

1. Heat the canola oil in a large pot over medium-high heat.

2. Season the beef with Kosher salt and freshly ground pepper and sear the beef on all sides.

3. Remove the meat from the pan and set aside.

4. Add the minced garlic to the pan. When the garlic starts to release its aroma, add the chopped onions. Stir to combine and cook until the onions start to become transparent.
5. Add the carrots, chopped leeks and potatoes to the pan. Stir to combine and saute everything in the beef fat for about 5 minutes.
6. Add the beef cubes back to the pot and turn the heat down to low.
7. Sprinkle the flour over the top, stir to evenly distribute.  Cook for another 2 minutes.
8. Stir in the beer, beef stock. Add the bay leaf to the pot. turn the heat back up to medium-high and bring to a boil.
9. Turn the heat down to low, cover and simmer the stew for 1 hour.
10. Add the horseradish and sugar simmer for another 15 minutes
11. Season with kosher salt and freshly ground pepper.
12. If the soup tastes slightly bitter, stir in a bit more sugar.
13. Remove from heat, garnish with freshly grated horseradish and serve.

Like this Dark Beer Horseradish Beef Stew? Also, check out some of these other recipes:

CREAMY RAMP HORSERADISH NOODLES

BEEF-STUFFED SWEET ONIONS IN BEER SAUCE

GOLDEN BEET HORSERADISH SALAD