Otter Creek Vermont Lager Stew
Recipe from Otter Creek Brewing
Adding beer to soups and stews adds depth and complexity to the flavor while also helping to tenderize the meat. Otter Creek Vermont Lager uses German-style hops, which add an earthy, slightly peppery flavor. They also use barley malts to impart a full rich body to the beer; this adds a touch of sweetness to the stew and richness and depth to the sauce.
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, peeled and diced
- 1 garlic clove, peeled and minced
- 1 (12-ounce) bottle Otter Creek Vermont Lager,
or other European-style lager
- 1-1/2 cups fresh tomatoes, chopped, or 14-ounce can
- 1 teaspoon dry mustard Hungarian paprika, or commercial paprika
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 6 carrots, peeled and cut into 1-inch pieces
- 3 large white boiling potatoes, peeled and cut into 1-inch cubes
- 1/2 cup sour cream (optional)
- 2 tablespoons minced parsley
1. Pat the meat cubes dry with paper towels and season well with salt and pepper. Add flour and toss to coat.
2. Heat the oil in a large pot or Dutch oven, over medium-high heat. Add the meat in batches if needed, and brown well on all sides. Transfer meat to a bowl with a slotted spoon, and set aside.
3� Reduce the heat to medium and add the onion and half of the garlic; cook, stirring often, until soft and tender, about 10 minutes. Return meat and any accumulated juices to pot. Whisk in the beer and tomatoes, scraping the sides and bottom of the pot. Add the dry mustard, paprika, bay leaves, Worcestershire sauce, and soy sauce, and stir well.
4� Cover and simmer gently for 1-1/4 hours. Add the carrots and potatoes and continue to simmer gently until the meat and vegetables are fork tender, about 45 more minutes. Remove bay leaves and discard. Add the rest of the garlic and sour cream, if using, and stir well. Season with salt and pepper to taste, garnish with parsley, and serve.
Note: If you find that the stew is too thick, beer or water may be added for a thinner consistency. If it's too thin, thicken it with a thin paste of water and cornstarch stirred into the stew.
Otter Creek Brewing
In 1991, Otter Creek Brewing shipped its first keg of Copper Ale from its original location in Middlebury. Four years later, after quickly outgrowing their first site, the brewery built a new state-of-the-art facility just down the street. In 1998, Otter Creek began producing Wolaver's Certified Organic Ales in partnership with the Wolaver family. The partnership was a success, and in May of 2002, the Wolaver family purchased Otter Creek Brewing. Otter Creek remains a family-owned Vermont company and produces all Otter Creek and Wolaver's brands for distribution throughout the country.
Otter Creek and Wolaver's organic beers are brewed in small batches using natural Vermont water, the best domestic malt and hops available, and their own top-fermenting yeast. All Wolaver's beers are made with no less than 98 percent certified organic ingredients and are certified organic by Vermont Organic Farmers.
Otter Creek and Wolaver's beers are made with as many locally grown ingredients as possible. Local farmer Ben Gleason supplies much of the organic wheat for the brews. Over the years the brewery has also developed relationships with various local chefs, collaborating on joint promotions and tastings. Diners in many local restaurants will find Otter Creek and Wolaver's brews featured in various dishes.
Dishing Up Vermont
- by Tracey Medeiros
- Storey Publishing, 2008
- Photography by Scott Dorrance
- 288 pages; Full color, photographs throughout; $19.95 paper
- ISBN-10: 1603420258
- ISBN-13: 978-1-60342-025-9
- Recipe reprinted by permission.
This page created October 2008