Can I Use Brandy Instead of Ale in a Beef Stew
Stewed in a beer-based gravy alongside seasonal root vegetables this slow cooker beer-braised beef stew is the one you can make any time of the year.
Table of Content
- About this stew
- Ingredients and substitutes
- Step by step instructions
- Frequently asked questions
- You may also like
- Printable Recipe
- Join the conversation
Do you love cooking with alcohol? I do. Cooking in wine is the most common for me. We do use beer and stout often too. I used to use brandy and rum before, but despite that the alcohol actually evaporates out in the cooking process, the flavor can be strong for kids. So now we keep the strong flavors out.
It's getting cooler here now so kids like having such comfort food kinda meals. Almost every weekend meal ends up being a slow-cooked meat dish. While the weekdays call for a quick soup and salad.
About this stew
This beer braised beef is an old favorite that I have been making over the years. Back in Singapore I never had a slow cooker so I'd often make this in a Dutch oven or stovetop skillet. Then on days when I was lazy, I'd make it in a pressure cooker because it would take 25 to 30 minutes.
Later when I got myself a slow cooker I became even lazier and started to make this ahead of time in the slow cooker. For me, the slow cooker or crockpot is like a time saver. It sounds weird but I can do things ahead of time. Meaning I can have the slow cooker cooking this while I go about my day.
I can even leave home with the slow cooker on. There have been occasions when I put things in the slow cooker and gone for cake delivery. Come back to my home smelling of a delicious meal as If I have been cooking all day.
The pressure cooker - well, that's my other lifesaver. when it dawns on you that the day has passed by with you busy working. And, that your kids will be home in an hour what will you feed them. Quick pressure cooking to the rescue. The Instant Pot is pressure cooking done electronically.
So below I have given you all three or rather four methods on how to make this. You can make this on a stovetop, slow cooker or use an instant pot aka pressure cooker.
Ingredients and substitutes
- Beef - I often use beef shoulder or leg. The best thing about slow cooking is that you can use the cheap cuts and it will still cook to fork-tender with the slow cooking process.
- Beer- I've used regular Hankin beer because that's usually what we buy at home but any beer works a treat.
- Onion - I've used a small red onion because I love how it adds sweetness to the dish as it cooks down but if sweet is not for you add regular brown onions.
- Garlic and ginger - I cannot think of lamb or beef without these two to flavor it. Adds so much more. If you don't have fresh ginger, you can add 1 teaspoon of ginger powder. Not the same as fresh but still works.
- Vegetables - Ideally you want to use root veggies that will benefit from the slow cooking and not get mashed up. Carrots, parsnips, turnips, celeriac, and potatoes are the best. Never add veggies that cook too fast or those with high water content - like zucchini, cauliflower, broccoli.
- Herbs - you can use fresh herbs. I have over the years always made this with dried herbs but fresh would be great as well.
- Tomato paste - adds a little sweet, sour tang and thickness to the dish. This is not a tomato-based dish so do not add too much.
- Flour - You can use all-purpose flour to keep it simple. You can use rice flour or cornstarch if you need a gluten-free option. If you plan to make this in a pressure cooker or instant pot omit the starch until the end. Starch tends to settle on the bottom of the pan when pressurizing causing it to burn so it's best to leave the thickening agent for later.
Step by step instructions
- Clean, and chop the veggies into large bite-size pieces (3-inches).
- Using a chef's knife and sturdy cutting board, clean beef of any excess fat and cut into 3-inch chunks
- Season beef with salt, pepper, and toss in the flour – coat well.
Pro tip - The flour gives these that toasted brown look and will help thicken the sauce later. - In a skillet over medium heat sear the beef with oil on all sides.
Pro tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well. - Once the beef is browned, remove from the pan and set aside.
- To the same skillet - add a tablespoon more oil and saute the onion, ginger, and garlic. Remove and set aside.
- To the same skillet add ½ cup stock or water and deglaze the pan - scraping all the caramelized bits.
- Add the veggies in the slow cooker or crock-pot followed by the onion mixture and deglazed juices and seared beef.
- Add rest of the ingredients, tomato paste, brown sugar, dried or fresh herbs, paprika, remaining stock, and beer.
- Cook in the slow cooker or crockpot until the meat is fork-tender.
You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Don't have a slow cooker? Make this on the stovetop
- Instead of transferring everything to the slow cooker continue to cook it on the stovetop.
- Bring to a boil - then reduce heat to a low gentle simmer.
- Cover the pot and cook on low for 60 to 90 minutes
- Stir every 20 minutes - making sure there is enough liquid to prevent the bottom sticking
- As necessary add ¼ cup water at a time.
- Cook until meat is fork-tender and vegetables are cooked thru.
- Enjoy!
Frequently asked questions
Can you put beer in the slow-cooker or crock pot?
Yes, you can put beer in the slow-cooker. The beer does not evaporate from the slow cooker but instead adds to the flavor. Cooking on high works best with beer. Any beer that you like to drink would work best for this beef stew such as Guinness stout or ale.
How long with this beef stew keep?
This beef will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
How can I reduce the liquid in the slow-cooker?
While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid with bread or rice. Alternatively,
remove the meat from the slow cooker and transfer the liquid in a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.
What do you serve with this beef?
Today, I served it with steamed rice but my kids love to enjoy it with mashed potato. When I'm in a low carb mood I usually serve it with cauliflower rice. You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,
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Printable Recipe
Description
Stewed in a beer-based gravy alongside seasonal root vegetables this slow cooker beer-braised beef stew is the one you can make any time of the year.
- 2 lbs (1 kg) Beef
- ½ Onion (thinly sliced)
- 1 med Garlic (thinly sliced)
- ¼ inch Ginger (thinly sliced)
- 4 tablespoon All-purpose flour (or cornstarch)
- 1 tablespoon tomato paste
- 2 tablespoon Brown sugar
- 1 tablespoon Sweet paprika
- ½ teaspoon Hot paprika
- ½ tsp () dried oregano
- ¼ tsp dried rosemary (1 fresh sprig)
- ¼ tsp dried thyme (1 fresh sprig)
- ½ cup (120 ml) Stock
- 1 cup (250 ml) Beer
- 1 tsp Salt (or more to taste.)
- ½ tsp Pepper (or more to taste.)
- 2 tablespoon Olive oil
Veggies
- 2 cups (300 g) Parsnip or celeriac (chopped)
- 2 cups (400 g) Turnip or potatoes (chopped)
- 2 cups (250 g) Carrots. (chopped)
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Clean, and chop the veggies into large bite-size pieces (3-inches).
-
Using a chef's knife and sturdy cutting board, clean beef of any excess fat and cut into 3-inch chunks
-
Season beef with salt, pepper, and toss in the flour – coat well.
Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
-
In a skillet over medium heat sear the beef with oil on all sides.
Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
-
Once the beef is browned remove from the pan and set aside
-
To the same skillet - add a tablespoon more oil and saute the onion, ginger, and garlic. Remove and set aside
-
To the same skillet add ½ cup stock or water and deglaze the pan - scraping all the caramelized bits.
-
Add the veggies in the slow cooker or crock-pot followed by the onion mixture and deglazed juices and seared beef.
-
Add rest of the ingredients, tomato paste, brown sugar, dried or fresh herbs, paprika, remaining stock, and beer.
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Cook in the slow cooker or crockpot until the meat is fork-tender.
You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Calories: 523- kcal Carbohydrates: 28- g Protein: 28- g Fat: 31- g Saturated Fat: 11- g Cholesterol: 106- mg Sodium: 716- mg Potassium: 874- mg Fiber: 5- g Sugar: 10- g Vitamin A: 7935- IU Vitamin C: 20.4- mg Calcium: 95- mg Iron: 4.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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