When our taproom manager Dustin isn’t slinging beers in the taproom, he’s busy cooking up a storm of culinary delights. Ranging from recreations of famous dishes to original creations, there is no ingredient or process that he’s not willing to try. So when he decided to use our robust porter Alto Porto for a beer braised lamb and beef stew he was making, we couldn’t resist asking for the recipe. We hope you enjoy this rich and savory Alter beer dish. Please let us know how it goes. Pics or it didn’t happen!
Alto Porto Braised Lamb and Beef Stew
4 Strips of Bacon, thinly sliced
1lb. Beef Chuck, 2” Cubes
1lb. Lamb, 2” Cubes
2 Onions, roughly chopped
4 Cloves Garlic, minced
16oz. Alto Porto
4 Ribs of Celery, 1” pieces
4 Carrots, 1” pieces
2 cups Chicken Stock
½ cup Heavy Cream
Freshly Ground Black Pepper
1. Salt the pieces of meat liberally and let sit in the fridge for at least 1 hour.
2. Cook the bacon in a pan and put into stock pot once crisp and most the fat has rendered out.
3. Brown the meat in the bacon fat (1-2 min per side), working batches so you don’t crowd the pan. Put the meat in the stock pot once seared.
4. Sweat the onions for 5-7 minutes, adding a neutral oil if no bacon fat remains.
5. Add in minced garlic and cook for 1 minute.
6. Add in the beer and scrape off the delicious flavor bits that have stuck to the bottom of the pan. Simmer for 1-3 minutes and then add into the stock pot.
7. Add carrots, celery, thyme, and 1 tablespoon freshly ground black pepper to the stock pot and fill with chicken stock until all the ingredients are covered.
8. Bring to a boil then reduce heat to a very low simmer. Cook meat is for tender, 2-3 hours.
9. Remove Thyme Sprigs and add heavy cream. Increase heat and reduce gravy until desired thickness.
10. Spoon over mashed potatoes and garnish with chives.