#stewrecipes

Learn what beef shank is, how to cook it, and make tender, flavorful meals every time!

Ingredients

1 tbsp. canola oil

1 (3 pound) pot roast, trimmed and cut into 4 pieces

Kosher salt and freshly ground black pepper

1/4 c. tomato paste

1 c. dry red wine

2 c. beef stock

3 tbsp. all-purpose flour

2 tsp. Dijon mustard

1/2 lb. carrots, chopped

1/2 lb. new potatoes, chopped into 1-inch pieces

1 (8-ounce) package cremini mushrooms, halved

1 medium yellow onion, cut into wedges

2 large celery stalks, chopped

3 cloves garlic, chopped

6 sprigs thyme

1 tbsp. unsalted butter

Chopped fresh flat-leaf parsley, for serving

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Method

Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes in a skillet or 25 to 30 minutes in a slow cooker; transfer to a plate. Add tomato paste and wine. Cook, scraping up any brown bits, 30 seconds. If using a skillet, add sauce to slow cooker. 

Whisk in stock, flour, and mustard. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine. Add beef. Cover and cook until beef is tender, 5 to 6 hours on high or 7 to 8 hours on low. 

Discard thyme. Transfer beef to a cutting board and shred with two forks; return to slow cooker. Stir in butter. Garnish with parsley.

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours 30 minutes

Yields: 4-6 servings

OUR TOP TEN STEWS—PERFECT FOR COLD WINTER NIGHTS

From Beef to Pork to Lamb, for Omnivores, Pescatorians, Vegetarians, Vegans and absolutely everyone, these are our top ten stews of all time.

STEWS & BREWS (2 OF 3): HARVEST STEW & ALE

In the past few weeks the leaves have really started to change and we’re seeing the yellow, orange, and red colors of fall come out. We’re also starting to see a change in our fruits and vegetables, so this week we wanted to highlight the vibrant squash and root vegetable colors and flavors in our harvest stew. We mixed in some squash, zucchini, parsnips, carrots, and celery to create a colorful, hearty, veggie-filled stew for you to enjoy. And as a treat for eating your veggies, you get a cold, delicious beer.

What beer goes best with a harvest stew? A harvest beer of course. Founders Harvest Ale to be more specific (and incredibly literal for this recipe).

This rare beer only comes out once a year because it requires wet hops (or fresh hops) for its distinct taste, and smells of citrus, grapefruit, and little bit of malt. You can really taste the lemon, along with a good amount of grapefruit, orange, and a slight hint of spice. Boasting a 94 out of 100 on Beer Advocate and a 4 out of 5 on Untappd, this delicious brew is the perfect compliment to your hearty, harvest stew.

Harvest Stew

Serves: 3–4 pp | Prep Time: 10 minutes | Cook Time: 30–40 minutes

INGREDIENTS

1 lb. boneless chicken breast (about 2 chicken breasts) 3 cups chicken bone broth 1 large zucchini, diced 2 small yellow squash, diced 2 parsnips, peeled and chopped 2 carrots, peeled and chopped 3 celery stalks, diced 1 small onion, chopped 2 tablespoons of fresh oregano, chopped 3 teaspoons of fresh thyme, chopped 4 cloves garlic, minced 1 tablespoon ghee or oil 2 tablespoons salt 2 tablespoons pepper *Optional: 1/2-1 teaspoon red pepper flakes, if you’d like a little heat.

METHOD

In a Dutch oven or medium sized pot, heat 1 tablespoon of ghee or oil over medium heat. Add the chopped onion and cook until translucent, about 2–3 minutes. Add the garlic, 1 tablespoon of oregano, 2 teaspoons of thyme, and 1 tablespoon of both salt and pepper. Stir and cook for 1 minute. Add 3 cups of chicken bone broth, stirring. Then add chicken breasts, cover, and simmer for about 10–12 minutes, or until there’s no pink center. Pull out chicken and place on a plate or in a bowl, cover with aluminum foil.

Add parsnips, carrots, and celery to the pot, cover, and cook for about 5–6 minutes. *If you’d like you can add red pepper flakes now. While this cooks, shred the chicken with 2 forks, cover again with foil.

Add the zucchini, squash, shredded chicken, 1 tablespoon of oregano, 1 teaspoon of thyme, and 1 tablespoon of both salt and pepper. Stir and simmer for another 5–6 minutes.

Ladle stew into bowls, pour beer into your favorite glass, and enjoy!

STEWS & BREWS (PART 1 OF 3): BRATWURST, KALE & APPLE STEW WITH AYINGER’S OKTOBER FEST MÄRZEN

It’s October and finally starting to feel like fall. The leaves are changing color, the weather is cooling down, and Halloween will be here before we know it. To celebrate the chilling holiday we’re launching Stews & Brews—a blog series where we’ll be pairing a warm and hearty stew recipe with a tasty, flavorful beer. No lite beers here folks.

To kick off our series we’re going big with a Bratwurst Stew paired with Ayinger’s Oktober Fest Märzen. The stew includes some of our favorite fall ingredients including kale, apples, beans, and sage. Our flavorful bone broth helps speed up the cooking time so you can feed your little (or big) monsters before they’re reaching back into the candy jar for the fourth or fifth time. We added the apples in last to keep their crunch and to also disguise them as potatoes. The bratwurst and apples really pair well together, giving that sweet and savory taste that keeps you coming back for more.

As for the beer, we chose it for the rich, golden color—and for its slightly sweet but malty nose. You can smell the delicious spices as you sip this fantastic brew, and its flavor is filled with all kinds of dark breads that are perfect for soaking up stews. Boasting loads of awards and accolades, this “stew brew” favorite of ours averages a 4 out of 5 rating on Untapped and an 89 from Beer Advocate.

Pull out your Bierkrug, Steinkrug, or Das Boot and enjoy!

Bratwurst, Kale & Apple Stew

Serves: 2–3 pp | Prep Time: 10 minutes | Cook Time: 30 minutes INGREDIENTS

1.5-2 cups of chicken or beef bone broth *(we used chicken) 2 tablespoons ghee or oil 1 lb. bratwurst sausage, remove casings *(can also substitute chicken or pork sausage) 1 (15 oz) can of organic white beans, drained and rinsed 3 cups of kale, chopped and remove stems 2 apples, peeled and diced 1 small onion, diced 2 tablespoons sage, chopped 3 medium tomatoes, diced 1-2 tablespoons salt 1-2 tablespoons pepper

METHOD

In a Dutch oven or medium sized pot, heat 1 tablespoon of ghee or oil over medium heat. Add the bratwurst and cook, breaking up the meat into smaller pieces. Cook until sausage starts to brown and there’s no pink, about 5 minutes. Add the second tablespoon of ghee or oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

Add 1/2 cup of bone broth to deglaze pot, and scrape the brown bits off the bottom to get those extra flavors. Add the kale, tomatoes, sage, 1 tablespoon of salt and pepper and cook, stirring, about 5 minutes. Add 1–1.5 cups of bone broth and bring to a boil, reduce the heat and simmer, covered, about 10 minutes.

Stir the beans and apples into the stew and cook until warmed through, about 5–10 minutes. Add salt and pepper to taste.

Ladle stew into bowls, pour beer into your favorite mug, and enjoy!