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Soups & StewsSoups with Meat: Co - Ox >  Curley’s Beef Stew



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Compliments of Executive Chef Bootsy Mullan, Beer Works
Beer Works suggests enjoying this traditional beef stew with a simple green salad, warm crusty bread, and of course, cold beer.

• 1 cup All-purpose flour
• 6 tablespoons butter
• 3 pounds boneless beef chuck (trimmed), cut into 1 1/2-inch cubes
• 2 large onions, chopped fine (about 3 cup)
• 3 tablespoons garlic, minced
• 1/4 cup tomato paste
• 2 cups Curley’s Irish Stout* (or any dark stout)
• 2 14 1/2-ounce cans beef broth
• 1 pound baby red-skinned potatoes, halved if small, quartered if large
• 5 medium carrots, chopped medium (about 2 cups)
• 3 parsnips, chopped medium (about 1 ½ cups)
• 1 large turnip, chopped medium (about 1 ½ cups)
• 6 button mushrooms, quartered (about 1 ½ cups)
• 3 sprigs fresh thyme
• 1 bay leaf
• kosher salt
• ground black pepper
*Available for take-out in growler jugs at all three Beer Works locations.

Method of Preparation:
Season flour generously with salt and pepper. Dredge meat through seasoned flour and shake of excess (you will have leftover flour).  Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat until pot is hot but not smoking.  Working in batches, add meat and brown on all sides, about 8 minutes per batch.  Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-low heat. Add onions and scraping up any browned bits and sauté until tender, about 8 minutes. Mix in garlic and tomato paste and cook until garlic is fragrant, about 45 seconds.  Add the stout.  Scraping up any remaining browned bits, bring to a boil and simmer until mixture is thick and reduced by half, about 10 minutes.  Add beef broth, bay leaf, thyme sprigs and beef with any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes, carrots, parsnips, and turnips and simmer uncovered until meat and vegetables are nearly fork tender, about 30 min.  Add mushrooms and simmer until mushrooms are almost tender, about 6 minutes.  Remove thyme sprigs and bay leaf, season with salt and pepper, and serve immediately.

About Beer Works
Recognized as an authority on beer, Beer Works is the premier brewery/eatery in New England, serving freshly brewed beer, robust American food, and wines by the glass. With a stimulating environment and ever changing food and beer selections, Beer Works brings drinking and dining to a new level of entertainment. Something’s always brewing at Beer Works with an average of 16 fresh, handcrafted seasonal brews on tap each day. Guests are encouraged to be adventurous, as they sample the many different beer flavors and styles and learn about brewing beer. Like the signature brews, Beer Works food menu features both traditional and inventive selections.  Guests enjoy an enormous variety of lunch and dinner menu items, all creatively prepared in a chef-run kitchen with only the freshest ingredients. For more information on Beer Works visit



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