Doppelbock Beef Stew
It’s getting cold outside and you know what that means: toasty fireplaces, cozy blankets and Doppelbock! All that’s missing is some winter comfort food…
For this pairing we made a robust Beef Stew infused with our classic winter seasonal, the Doppelbock Ultimator.
The recipe is simple, using 1tbsp butter and 3tbsp of olive oil brown 2lbs of beef stew meat, remove the beef and toss in 3 minced garlic cloves and 1 medium diced onion. Once the onion is caramelized, pour in the following:
2 12oz bottles of Doppelbock
4 cups of beef broth
1 tbsp Worcestershire sauce
3 tbsp tomato paste
1½  tsp sugar
½ tsp crushed red pepper
½ tsp salt
grind some fresh black pepper to taste
Let this amalgamation simmer on low heat for about 1 to 1½ hours until the meat is tender. Then add some color by quartering 1lb of tri-colored fingerling potatoes, a little bit of fresh thyme and one bay leaf. Simmer for about 30 minutes or until the potatoes soften.
By the time the stew is ready, your home is going to smell delicious! Pour yourself a bowl and garnish with some dried coconut flakes, crack open a bottle of doppel and let your senses go haywire. Let the roasty flavors from the Doppelbock’s malt play to the savoriness of the beef. Notice how the subtle mintiness from the Perle hops accent the menthol/eucalyptus notes from the bay leaf. And even though you get all that starchy goodness from the potatoes, I definitely recommend dunking in a slice of French baguette.
Just yum.
Happy Holidays from Team Sudwerk!
