Carbonnade Stew with Graffiti House West Coast Style IPA

Graffiti House West Coast Style IPA meets classic Flemish Stew in this warming fall recipe that will have your whole house smelling amazing. Using the beer as a marinade tenderizes the beef and gives the dish a citrus hint, which is a welcome lift in this otherwise rich stew. While taking the extra step of roasting the garlic adds a slight sweetness and creamy texture to the beer-based broth. This stew can be enjoyed by the bowlful on its own or as a fantastic topper for your favorite dinnertime carb, like mashed potatoes. Make a batch this weekend and enjoy it all week! 

Ingredients: 

2 ½ pounds of beef stew meat 

12 ounces of Graffiti House West Coast Style IPA

4 tablespoons of neutral oil (I used vegetable oil) 

1 head of garlic 

3 tablespoons of AP flour 

6 slices of bacon, cut into small pieces  

2 carrots, thinly sliced 

1 large onion, thinly sliced  

Half of a large leek, thinly sliced  

1 tablespoon of tomato paste 

12 ounces of beef stock 

2 sprigs of thyme 

2 bay leaves, fresh or dried 

Salt and pepper, to taste 

Directions: 

Preheat the oven to 400°F. 

Place the stew meat in a large bowl and cover with the Graffiti House beer. Transfer the meat to the refrigerator to marinate for at least 30 minutes, up to 2 hours. 

While the meat is marinating, make the roasted garlic. Cut the top of the garlic bulb off, exposing the cloves within. Place the garlic on a piece of aluminum foil and drizzle it with one tablespoon of the neutral oil and sprinkle it with salt. Tightly wrap the garlic in the foil and place in the preheated oven. Bake for 35 – 40 minutes until the garlic is squishy to the touch. Set aside to cool. 

Turn the oven down to 325°F. 

After the meat has marinated, drain off the beer but be sure to reserve it. Pat the meat dry, dust it with the flour and season it liberally with salt and pepper. 

Heat a tablespoon of oil in a large Dutch oven, or other oven-safe pot, set over medium heat. Add the meat in batches, cooking 2 – 3 minutes per side until browned. Between each batch, add more oil as necessary. When all the meat is browned, set it aside in a large bowl. 

Next, add the chopped bacon to the pot and cook until it is just beginning to crisp, about 5 minutes. Remove the bacon from the pot with a slotted spoon and add it to the bowl with the beef. 

Add the carrot, onion, and leek to the pot and season with salt and pepper. Cook until tender, about 10 minutes. 

Add the tomato paste and your desired number of roasted garlic cloves (I used three), to the vegetables and stir to combine. 

Return the beef and bacon to the pan and cover with the reserved beer marinade and beef stock. Add in the thyme sprigs and bay leaves. 

Put a lid on the pot and transfer it to the preheated oven to bake for 2 hours. When the meat reaches an internal temperature of 165°F, remove the pot from the oven and adjust the seasoning as necessary. Serve hot as is, or over your favorite side dish like mashed potatoes or rice.