I mentioned previously that I was craving meat (check out my previous post for a delicious burger recipe). To further appease my craving, this beef stew from Williams Sonoma is so easy to make because it doesn’t require any broth or stock, just water and tomatoes to make the base, some vegetables, and of course, slow simmered tender beef, and you have a delicious, hearty stew made completely from scratch.
The stew was paired with what I consider my best beer bread attempt yet (see a previous attempt over here, which was tasty but denser). This bread turned out fluffy yet has lots of flavor from the Red Fife wheat. I’ve been itching to make beer bread with something from new local craft brewery Beyond The Pale since they opened in late November. Their website says “Our beer is hand-made, all natural and uses local ingredients.” Love! And uh, we’ve been drinking a lot of it. My favourite is Pink Fuzz, a grapefruit wheat beer, which added the right amount of flavor to this bread and paired well with the sweetness of the honey (and yes, they really do use grapefruit in the processing!).
If you’re in Ottawa and haven’t tried Beyond The Pale yet, check them out! They’re just around the corner from the Parkdale Market, which is going to be a prime location come summer. Follow them on Facebook for updates on what they’re brewing (and don’t be surprised if they sell out!) Then stop by for a sample of what’s on tap, and buy your choice right there. Plus, their beer comes in awesome old-fashioned looking jugs. What’s not to love?
Beyond The Pale Pink Fuzz Beer Bread
2 cups organic white flour
½ cup organic whole wheat flour
½ cup Red Fife flour (for more on Red Fife wheat, check out my first post on it here)
1 tbsp baking powder
½ tsp salt
2 tbsp sugar
1 ½ cups Beyond the Pale Pink Fuzz (or other local beer)
2 tbsp local honey
1 tbsp butter, melted
Additional butter to grease the pan
1. Pre-heat oven to 350. Combine flours, baking powder, salt and sugar in a large bowl and stir to combine. Add beer and honey and mix until just incorporated (you might need to use your hands – it’s fun!).
2. Grease the middle of a cookie sheet with butter. Shape the dough into a ball and place in the middle of the cookie sheet. Brush dough with melted butter and sprinkle with sea salt. Bake for 50 minutes, or until crust is browned and a knife inserted in the center comes out clean.
Beef, Tomato and Vegetable Stew
800 g stewing beef cut into chunks (preferably local and grass-fed)
1 onion, diced
2 stalks celery, diced
3 heirloom carrots, diced
½ cup red wine
6 cups water
3 cups tomatoes with juice – any variety
3 red potatoes
2 cups green beans, cut into inch long pieces
¼ cup fresh parsley, chopped
Fresh ground salt and pepper to taste
1. Heat olive oil over medium-high heat in a large pot. Working in batches, cook the beef, stirring occasionally, until browned, about 4 minutes per batch. Transfer to a plate. Repeat until all beef is browned.
2. Add more oil to the pot and reduce heat to medium. Add onion, carrots and celery, and cook, stirring occasionally, until onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pot.
3. Pour in wine and stir the mixture around to get any of the flavourful bits off the bottom of the pan. Add water and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, for 1.5 hours or until beef is tender.
4. Add the potatoes, tomatoes and green beans and stir. Simmer until the potatoes are tender, about 30 minutes.
5. Stir in the parsley and season with salt and pepper.