Coffee Porter Oven Beef Stew

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Coffee Porter Oven Beef Stew

Postby John Sand » Sat Nov 11, 2017 6:27 pm

Winter arrived suddenly this week, first with cold rain and the with gale winds and freezing temps. We had a busy week, and Sweet Jane asked what I wanted to do today. How about a visit to the butcher, put on a beef stew and take a nap? Sounds good. I've read of oven stews, this was the first I tried. Jane says it's my best, but she loves me.
Heat an iron pot on low with oil wiped all over the inside, heat the oven to 275.
Toss 2# stew beef in 1/4 cup of flour and seasoning. (I used a hearty sprinkling of Montreal Steak Seasoning) Put the meat in the pot.
Follow with two quartered sweet potatoes, two quartered red onions, one very large carrot sliced, two bay leaves, 8oz sliced mushrooms, 1/2 teaspoon brown sugar.
Pour one 12oz bottle of coffee porter over all. (Because that's what you have) Cover and put it in the oven. Don't worry that the liquid looks low, the meat will provide more. Check it and stir it every hour, turn it down if it boils. Mine was done in three hours.
I served this over biscuits, it is very good. Should be better tomorrow.
I will make more oven stews. It is so much easier than browning the meat in batches, then sauteing onions etc.

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Re: Coffee Porter Oven Beef Stew

Postby Beer-lord » Sat Nov 11, 2017 11:11 pm

I like leftovers!
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Re: Coffee Porter Oven Beef Stew

Postby BlackDuck » Sun Nov 12, 2017 9:31 pm

Wow. That sounds awesome. And the part that makes it sound awesome is the “served this over biscuits” part!!


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Re: Coffee Porter Oven Beef Stew

Postby John Sand » Mon Nov 13, 2017 4:53 pm

Come by tonight, we're eating the rest of it.
I'll set two extra places. IPA or Dubbel?

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Re: Coffee Porter Oven Beef Stew

Postby Inkleg » Mon Nov 13, 2017 5:41 pm

John Sand wrote:Come by tonight, we're eating the rest of it. I'll set two extra places.

Ok, but I'll be a little late. :lol:

John Sand wrote:IPA or Dubbel?

Why not both? :clink:
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Re: Coffee Porter Oven Beef Stew

Postby Inkleg » Mon Nov 13, 2017 5:50 pm

I watch a cooking show on PBS called Milk Street. Last week they did a stew with lamb like that. They said that browning of stew meat is mostly and American thing.
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A Toast to Big Fuzzy Russian Imperial Stout at 10%
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Shipwreck Saison

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Re: Coffee Porter Oven Beef Stew

Postby John Sand » Mon Nov 13, 2017 10:38 pm

I love American things, and I know the browning should add flavor. But this was much easier, and really good.

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