J.R. Wheeler, an Odell Brewing Co. sales rep and Culinary Institute of America graduate, makes this hearty stew with the Fort Collins brewer’s Isolation, 90 Shilling or Cutthroat Porter: “You can use it in the stew and drink it with the stew.” Serves 6.
Ingredients
2 12-ounce bottles Isolation Ale
2 tablespoons vegetable oil
1 cup chopped onion
2 medium carrots, chopped
2 pounds beef stew meat, cut into 1-inch cubes
1/2 cup beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon fresh thyme
1 bay leaf
Directions
Open 1 beer for the cook to “taste” during cooking.
Heat oil in Dutch oven over medium heat. Saute onions and carrots in hot oil until tender and translucent, about 5 minutes. Stir in beef cubes, 1 cup ale, beef broth, salt, pepper, thyme and bay leaf. Bring to boil, immediately reduce heat and simmer for 2 hours or until beef is tender. Add remaining beer if necessary to thin.
Serve with a loaf of crusty bread.
