Brewers Nun
Dive into the rich, hearty flavors of "Brewers Nun," a comforting beef stew infused with robust dark ale for a depth of flavor that will warm your soul. This one-pot wonder features tender, seared beef cubes, a medley of hearty vegetables like carrots, potatoes, and mushrooms, and a savory broth enriched with tomato paste, aromatic herbs, and bold seasonings. The addition of dark ale not only enhances the stew's flavor profile but also tenderizes the meat beautifully as it simmers to perfection for two hours. Perfect for cozy evenings or entertaining guests, this recipe pairs wonderfully with crusty bread to soak up every drop of the velvety sauce. Ready in just over two hours, "Brewers Nun" is a must-try for lovers of hearty comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 medium potatoes, cubed
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups dark ale or beer
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the meat and set aside.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent.
Add the carrots, celery, potatoes, and mushrooms. Cook for an additional 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the dark ale or beer, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Return the browned beef cubes to the pot, then add the beef broth, tomato paste, bay leaves, thyme, and rosemary. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the stew has thickened.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.
Serve hot with crusty bread or buttered rolls for dipping.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
