Beef stew with Maudite beer (slow cooker)

Name: Beef stew with Maudite beer (slow cooker)
Prep time: 50 min
Cook time: 8 h 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 cup all purpose flour; 1 teaspoon paprika; 1 kg stewing beef cubes; Olive oil; 1 yellow onion, finely chopped; 4 garlic cloves, finely chopped; 2 cups carrots, halved lengthwise then sliced thick; 2 cups parsnip, halved lengthwise then sliced thick; 2 tablespoons fresh rosemary, finely chopped; 1 1/2 cup Maudite beer by Unibroue; 2 tablespoons tomato paste; 2 cups baby potatoes cut in half; 2 cups butternut squash cut in cubes; 2 cups beef broth; 3 tablespoons Worcestershire sauce; 2 bay leaves; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1/2 teaspoon dried parsley; A small handful fresh parsley, finely chopped; Fleur de sel; Salt and ground pepper

Preparation 50 min
Cooking 8 h 25 min
Servings 6
Freezing Absolutely

I just love when winter is slowly setting itself. It makes want to cook all sorts of braised meals like this beef stew with Maudite beer. Serve on a couscous of simply in a big bowl along a nice bread baguette!

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Ingredients

1 cup all purpose flour
1 teaspoon paprika
1 kg stewing beef cubes
Olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
2 cups carrots, halved lengthwise then sliced thick
2 cups parsnip, halved lengthwise then sliced thick
2 tablespoons fresh rosemary, finely chopped
1 1/2 cup Maudite beer by Unibroue
2 tablespoons tomato paste
2 cups baby potatoes cut in half
2 cups butternut squash cut in cubes
2 cups beef broth
3 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried parsley
A small handful fresh parsley, finely chopped
Fleur de sel
Salt and ground pepper

Preparation

In a big bowl, pour the flour, paprika, generously season with salt and pepper then stir. Throw the beef cubes in the flour then toss well with hands in order to coat evenly. Remove beef from flour mix and shake off excess. Set aside in a plate.
In a big skillet at medium-high heat, add about 2 tablespoons olive oil then add some beef cubes. Cook 3-4 minutes on all side to brown well. Cook a small quantity at a time and add oil when necessary. Pour in the slow cooker.
In the same skillet, add the onion, garlic, carrots, parsnip and rosemary then season with salt and pepper. Add a drizzle of olive oil, stir well then cook for 8 to 10 minutes to caramelize. Pour in the slow cooker.
Deglaze with the beer then add the tomato paste. Scrape the bottom of the pan to grab all the flavours! Stir to dissolve the tomato paste then pour in the slow cooker.
Add the rest of the ingredients oil the slow cooker then generously season with salt and pepper. Stir well and cover. Cook at low temperature for 8 hours. Stir halfway. Serve on couscous and garnish with fresh parsley and fleur de sel!

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To help you make this recipe

Our sommeliers suggest

L'Esprit De Château Capendu

It's good, balanced, mildly strong, spicy, seducing and polyvalent. The type of wine that you always want to have at home! See the product

Doppelsticke Altbier, Vrooden

Comfort food = comfort beer! This strong German beer offers aromas of candied fruits, chocolate and caramel that will be paired well with the taste of meat and braised vegetables. Despite sweet aromas, it has a well-balanced aftertaste thanks to a gentle herbal bitterness. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

L'Esprit De Château Capendu

It's good, balanced, mildly strong, spicy, seducing and polyvalent. The type of wine that you always want to have at home! See the product

Doppelsticke Altbier, Vrooden

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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