Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

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



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.


Chef with red wine glass


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



                    RELATED RECIPES

Soups with Meat: Co - Ox       Corn & Sausage Chowder       Country Cupboard Soup       Country Kitchen Soup       Couscous Royal       Cowboy Beef Stew       Curley’s Beef Stew       Daube Provencal       Different Twist Pork Stew       Dumplings for Beef Stew (1896)       Easy Beef & Bean Soup       Estouffad Provencal       Fall Beef & Root Stew       Feijoada       Fiesta Beef Soup       Filipino Pork & Noodle Soup       Flemish Pork & Onion Stew       Forest Beef Stew       Frog Soup       Germantown Beef Stew       Golden Gate Pork & Clam Chowder       Golden Nugget Stew       Green Borscht       Ham, Mint & Pea Soup       Ham & Vegetable Soup       Harvest Beef Stew       Hearty Beef Stew       Hearty Beef Stew, Another       Hunter's Stew (Bigos)       Indonesian Curried Soup (Soto)       Italian Sausage Soup       Lasagna Soup       Manx Broth       Meat & Black Bean Stew       Meatball Soup       Meatball Soup & Pasta       Mediterranean Pork Stew       Mexican Pork Stew with Tomatillos       Mexican Pozole       Mexican Pozole 2       Milwaukee Pork Stew       Mushroom Beef Skillet Stew       Navy Bean & Ham Soup       One Pot Pasta Beef Stew       Oriental Pork Soup       Oxtail Ragout       Ox Tail Soup (1896)       Oxtail Stew In Red Wine


Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links


Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2013 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.









 Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine Articles
Local Food Festivals


Click here to buy posters at Allposters!
Click here to buy posters at Allposters!



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.