Last summer I made an epic trade. For every pound of Bristol Bay salmon I shipped to a girlfriend up in Talkeetna, Alaska she in return sent me a can of Denali Brewing Company beer…Single Engine Red, Twister Creek IPA, Mother Ale, and my favorite the Chuli Stout. Since receiving this stash of brews, I have been carefully parceling out my bounty in between homebrew of our own, making my supply last well into midwinter. Silly this abstaining may seem to those in easy access of options, but in Bush Alaska you savor the simple pleasures. And I have wholly enjoyed cracking into one every now and then, occasionally whipping up a dish to compliment their flavors. Lately my mind has been on comfort food that is quick to come together but satisfyingly rich, recipes bent on using up root crop storage and warming us up after a ski. This stew which’s base is a Chuli Stout, fits the bill for a weeknight dinner that tastes like it has simmered all day.Chuli Stout Stew served over Peppered & Cheesy Mashed Potatoes (1 hour meal, serves 4)
For the Stew
- 2-3 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 1/2 lbs sirloin tip roast, cubed bite sized
- 1 large white onion, diced
- 1 – 12 ounce can Chuli Stout beer
- 2 bay leaves
- leaves from 2-3 sprigs of fresh thyme
- 3 large Alaska Grown carrots, diced
- sea salt and fresh cracked pepper to taste
- Dijon mustard, for serving
For the Mash
- 5-6 Alaska Grown yellow potatoes, washed, quartered (1-1 1/2 lbs)
- several Tablespoons butter
- 1/4- 1/3 cup milk or half & half
- 1/2 cup shredded Beecher’s Flagship Cheese or another tangy cheese of your choosing
- fresh cracked pepper to taste
Pat dry the cubed roast and lightly salt and pepper to taste. In a Dutch oven over medium-high heat, work in small batches, using a bit of olive oil to prevent sticking, cook the cubed roast until browned on all sides. Remove each batch to a bowl to rest. Once all batches of meat have browned, add a bit more olive oil to the pan, reduce heat to medium, toss in the onion and cook until translucent. Return the roast meat to the pan along with it’s juices, the beer, bay leaves, and thyme. Bring to a boil scraping the bottom to take up any caramelized bits, cover and reduce heat to low. Allow to simmer for 20 minutes, stirring often to prevent sticking. Add in the carrots and garlic, recover, and cook for another 30 minutes until the stew thickens a bit, the carrots soften, and the meat is tender. Add in sea salt and pepper to taste before serving.
During the last 30 minutes the stew is cooking, in a large pot, boil salted water to cover the potatoes, cook until tender and easily broken with a fork – approximately 15 minutes. Strain and place in the bowl of your stand mixer with a paddle attachment (my preferred mashing method). Blend on medium with the butter, milk, and cheese until potatoes are smoothed to your suiting, I have given approximate amounts for the milk and butter as I find people tend to like their mash a certain way and consistency. I like mine a slight bit lumpy for a rustic texture. Once mashed pepper to taste.
Serve your stew ladled generously over a bowl of the mashed potatoes, topped with a scoop of Dijon mustard. Add a chilled stout on the side and you have a perfect midwinter meal!
~This is not a sponsored post, I just love Alaskan Made & Grown ingredients and enjoy sharing applications for them with you! This recipe is adapted from “Dinner a Love Story” by Jenny Rosenstrach – Belgian Beef Stew recipe.