Tag Archives: beer

Ok, so I cheated on my paleo a bit with this one. I started out strong and then noticed a bottle of stout in the fridge and knew it would be the perfect additional to this hearty winter-y stew. Kale? Butternut Squash? Perfectly tender beef? Yes, please! Next time I swear I’ll get it right and stick to the plan, but the stout added this extra level of flavor that took this lovely stew to another level.

Butternut Squash and Kale Beef Stew

Butternut Squash & Kale Beef Stew
via girl meets paleo

2 tbsp olive oil or other cooking oil
2 lb stew beef, 1″ cubed
1 onion, roughly chopped
4 garlic cloves, minced
1 1/2 tbsp fresh sage, minced
1/2 tsp smoked paprika
1 small butternut squash, cubed (about 4 cups)
1 bunch fresh kale, roughly chopped
4 cups beef stock, preferably homemade
1 cup stout beer (optional)
salt and pepper

In a large dutch oven heat 1 tbsp oil over medium high. Working in batches, brown the meat, making sure not to cook it through (it can turn tough). Set browned meat aside. Lower heat to medium and add the 2nd tbsp oil. Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper. Cook about 8 minutes, or until the onions begin to soften and turn translucent. Make sure to stir frequently so the mixture doesn’t burn.
Add the beef, butternut squash, and kale to the pot. Stir to combine, then add the stock and two cups of hot water (if using the beer, replace 1 cup water with the stout). Bring to a boil, then reduce to a simmer and let cook, covered, for at least an hour. I recommend about 2 hours to get the beef nice and tender. Serve and enjoy. Store leftovers in the fridge for up to a week.

I generally don’t bake. I don’t know why. I love the science of it, the exact measurements, but for some reason I hardly ever use the oven, except for roasting vegetables and occasionally for lasagna or enchiladas. But hardly ever for a meal that requires actual dough. This week we filled up the growler at our beloved McMenamins Bar, the Six Arms. Our selection was their amazing Irish Stout. I woke up inspired by the day and thought “Beer Bread!” This morning we had it with a little honey for breakfast, but I’m thinking about whipping up another batch with a little cheese baked in for dinner!

Beer Bread

3 cups flour
1 tablespoon baking powder
1/4 cup sugar
1 1/2 teaspoons salt
12 ounce beer (about 1 1/2 cups — we used our McMenamins Irish Stout)
2 tablespoons butter

Preheat the oven to 375°F. Butter a bread pan with 1 tablespoon of the butter. Mix the dry
ingredients in a bowl. Add beer and mix to combine. Scoop dough into the buttered pan.
Melt the other tablespoon of butter and pour onto the dough. Bake for about 45 minutes.
Remove from pan and cool on rack.

So it snowed today. Really, actually snowed and stuck. So of course, I did not leave the house.
But my dear friend Andy took this lovely pic of the neighborhood:

It still surprises me when it sticks. I’m a bit of a baby about the cold. So I stayed in and online.
And here’s what I found.

These leopard shoes.
Be my valentine.
If I did it all over again, I’d have this cake.
Lovely illustrations.
A reusable carrier we’d really reuse.
Beautiful thoughts on marriage.
Some spring shoes for him.
Blue walls.
Fab stripey bags and great outfits as well.
How I will store wine.
A sweet and funny engagement shoot.

Hope you had a lovely weekend!

Did I mention I’m on jury duty right now? I guess not, since I’m not supposed to talk about the case.
It is driving me a bit crazy though – I don’t keep things bottled up very well! The days are a bit slow, but terribly interesting at the same time. Fortunately, each one is peppered with a number of small breaks… in a small back room. I’m so grateful that they have WiFi in the courthouse; I’ve been able to peruse the online world to my heart’s content. Some of my favorites from this week:

Bedroom Art.
A beer tasting party.
Gorgeous chunky cardigan.
Step 1 to great banh mi: pickled vegetables.
Glamorous headpieces.
Homemade service.
The best macarons in the world.
Beautiful furniture from reclaimed materials.
Print dress.
Polenta for breakfast? Or anytime? Yes please.
Black walls are so dreamy.

(ps) The bouquet pictured above was for my Nana’s 86th birthday this weekend, from Pike Place Market  – the very best place in Seattle to get flowers!

As it’s still absolutely freezing outside, I’m still on my stew kick. And now that I know that mushrooms are packed with vitamin D, I’ll be adding them to even more meals than usual (especially during these bleak Seattle winter months). My main goal for soups is to get the most flavor in the shortest amount of time, since I’m usually not able to get things started until after I get home from work on weeknights, so I pack all the flavorful ingredients I have in. I bet this would be amazing in a slow cooker though, and I may have to try that next. The recipe below is a mixture of a number soup recipes from my books and favorites sites, with a few more of my favorite ingredients added (beer! kale!). If I did it again, I think I’d add carrots for a little more color, and maybe some shiitake or porcini mushrooms for a little different flavor.

Mushroom Barley Stew with Kale

2 Tablespoons Olive Oil
1 medium to large yellow onion, diced
2 leeks, ends and green removed, sliced into 1/2 inch disks and halved again
4 celery stalks, chopped
6 garlic cloves, minced
16 oz crimini mushrooms, sliced or quartered
1 cup dry pearled barley
2 teaspoons dry thyme
1 teaspoon salt
2 teaspoons freshly ground black pepper
4 cups beef broth
4 cups of mushroom broth (or all 8 cups mushroom broth, if you’d like it vegetarian)
1 bottle of beer (I used the Redhook Winterhook, and would definitely recommend a dark beer)
2 teaspoons tomato paste
1 tablespoon sherry vinegar
2 bay leaves
1 bunch of kale, stems removed, coarsely chopped

Wipe out a large pot to dry it, heat the oil over medium heat. Add the onion, leeks, and celery; saute for 15 minutes, until soft, stirring occasionally. Add garlic, thyme, salt and pepper, and saute for an additional 5 minutes.
Add the mushrooms, barley, stock, beer, tomato paste, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer for about 40 minutes, until the barley is tender.
Stir in the sherry vinegar, add the kale and cook for an additional 10 minutes.
Remove bay leaves. Adjust salt and pepper to taste. Serve with a crusty loaf of bread.