Bronco Feedbag: UNM Lobos
I had planned this Feedbag to be for a cold-weather tailgate (remember November 15th last year? My beer would get slushy before I could drink it!) but it looks like we are actually going to have some pretty mild weather for the game. Even though everything here is good for cold weather, it is all yummy for any tailgate.
Classic Beef Stew
What you need:
- 2 pounds chuck steak or stew beef, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/3 cup all-purpose flour
- 3 tablespoons oil
- 1 large yellow onion, cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 cup dry red wine
- 4 cups beef broth
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 bay leaves
- 3 large carrots, cut into 1-inch pieces
- 2 large stalks celery, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch pieces
- 6 ounces button mushrooms, quartered
- Pat the beef cubes dry with paper towels and sprinkle with salt and pepper. Sprinkle with the flour and toss to coat the beef.
- Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning. Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
- Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
- Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
- Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
If you want your stew a little more spicy substitute some or all the beef broth with spicy V8.
Beer of the Week: Sockeye Winterfest
Cold(er) weather always makes me crave the strong, dark seasonals we get in the winter. Winterfest from Sockeye is one of my favorite. Here is their description:
This American-style strong ale has a deep, rich, malt complexity with hints of toffee, caramel and lightly-toasted barley. Hops are plentiful as well, giving this beer enough hop bite and flavor to balance the big malt profile. Enjoy this beer on a cool fall day or a cold winter night. Available November 1st, it’s a welcome tradition.
PKG: 12 oz. can/6 pack | 50L and 1/6 bbl kegs
– 2014 NABA, Gold
– 2013 NABA, Silver