“I cook with wine, sometimes I even add it to the food” – W. C. Fields
That quote is about me, I am sure of it. (Even though he said it before I was born). One of the things I do when I cook dinner is pour a glass of wine. Sipping wine is as much of an integral part of the cooking process as stirring or browning. It seems to be connected somehow. And yes, I do sometimes add it to the food. Wine is an ingredient in Boeuf aux Carottes, Turkey Tetrazzini, and many other recipes yet to be posted.
Cooking with beer is new to me. There is one exception – I made deep fried beer-battered cauliflower over 25 years ago. Someone gave me a deep fryer and I had to play with it. A few extra pounds plus dealing with all the used cooking oil were the incentives to give it to someone who wanted it. Goodbye deep fryer. Fast forward 25+ years and hello dutch ovens:
Slow-simmering meat in a dutch oven is wonderful. It becomes fall-apart tender after hours of cooking. I have been so pleased with the meals made in them so far, I keep seeking new recipes. Then along came the information for today’s Holiday Recipe Club St. Patrick’s edition. The requirements included using one or more of three ingredients: beer, potatoes, or pistachios. My search began and I found this recipe on Real Simple. It was perfect for the occasion with using two of the ingredients and a dutch oven. I adapted it by adding beef broth and using Pomi chopped tomatoes. The sauce was too thick without the broth and the tomatoes are my personal preference.
Beef with Beer and Potatoes is a hearty meal. The flavor is outstanding. The sauce is a deep brown color from the dark beer. The onions, tomatoes, and fresh herbs blend together with the beer while slow-simmering in the oven. The hardest part is waiting for it to finish because of how hungry you will get smelling the delectable aroma as it cooks. Serve it with a simple green salad, bread, and either dark beer or a robust red wine.
Enjoy all the fun and culinary delights of St. Patrick’s Day. How do you celebrate? I plan to wear green, eat some greens, and cook up a delicious meal made with Irish beer. Cheers!
Are you a food blogger? If you would like to participate in the next Holiday Recipe Club blog hop, go to the HRC website for more information.
Please take the time to visit the other posts with wonderful recipes by Holiday Recipe Club bloggers. Just click on the links below. (If you are reading this in an email or RSS reader you will need to go to the post on my site to see the links to the other blogs).
- 2 tablespoons olive oil
- 4 slices thick-sliced bacon cut into ½-inch strips
- 1 rump roast (2½ pounds) trimmed & cut into 6 equal-sized pieces
- 1 tablespoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground allspice
- 1 pound onions, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 box (26.46 oz) Pomi chopped tomatoes
- 2 bottles dark beer (Guinness Draught recommended)
- 1 cup low-sodium beef broth (plus more if needed)
- 2 tablespoons light brown sugar
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 4 large Yukon Gold potatoes
- Preheat oven to 350 degress F. In a large dutch oven or similar heavy pot, cook the oil and bacon over medium-high heat until bacon is crispy. Remove the cooked bacon and set aside.
- Combine salt, pepper, and allspice. Season the beef with the spice mixture. Sear the beef in the bacon drippings and oil until nicely browned. Transfer browned beef to a plate and set aside.
- Reduce heat to medium. Add the onions and garlic to the pot and cook, stirring occasionally, until onions are translucent. Return beef and bacon to the pot and add the tomatoes, beer, broth, sugar, thyme, and rosemary. Stir to combine. Bring mixture to a simmer. Cover the pot with a tight fitting lid and place it in the oven on the bottom rack. Cook for 2 hours or until the meat is falling apart.
- Peel and cut potatoes into 1½-inch chunks. Add the potatoes to the pot and stir. If the sauce is too thick add up to 1 cup of broth. Return pot to the oven and cook for an additional 45 minutes to 1 hour. Break up any large chunks of beef with a wooden spoon for smaller pieces similar in size to the potatoes. Serve hot.