Slow-Cooker Beef & Beer Stew

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Beef and beer stew can be cooked very easily in a slow-cooker by following just a few key steps. Learn to prepare slow-cooker beef and beer stew with help from the executive chef at Siro's of Manhattan in this free video clip.

Part of the Video Series: Beef & Beer Stew
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Video Transcript

Hi, how you doing? Executive Chef Nicholas Armstrong here from Siro's Restaurant at 885 2ed Avenue in Manhattan. Today, we're going to be cooking a slow cooked beef and beer stew. So, the first thing in our recipe here, I got chopped meat, you can use any kind of chopped meat, you could chuck, you can use the butt. We're going to go ahead and put our beef in to the mixing bowl, we're going to season heavily with salt and pepper. Okay, this is really going to bring of the flavor of the beef, don't be afraid to hands in there and mix up your beef, get it nice and seasoned throughout, nice and evenly. The first thing we're going to want to do our pan is already hot we're just going add our oil, we're going to come right in to the pan with our diced meat. That sound means you're going to be getting a nice color on this meat here, you're are looking for what's called a mired reaction. Which is a lot of people think that it's the same as caramelization, it's actually not, it's a different chemical reaction with the proteins, not sugars, remember that color, that means flavor. So, now that we're getting a little bit of browning here, I'm going to go ahead and move my meat to one side of the pan, this is a small size rondeau, but it's large enough for this application and I'm going to go ahead and cook our mirepoix, which is just a combination of carrots, celery and onion. Every time we add ingredients, I like to reseason, seasoning in layers is important because it develops an even flavor. Once I've let my onions sweat out a little, I'm going to add in my chopped carrots, some nice seasoning. When you season your veg it really brings out the water content, which is what you're looking for because in the end you're going to want a nice sauce to be in your braise here. I'm just going to go ahead and add in my celery. Okay, once our mirepoix got a head start on our cooking, I'm going to go ahead and add in some freshly sliced garlic, I like to be pretty generous with the garlic about 4 to 5 cloves should cover you, just come in with a spoon now and just make sure everything is incorporated. While I'm doing this, I'm going to look at the bottom of the pan, you could see some brown residue on the bottom, that is actually fond and that's something that you want to be able to have your sauce take up because it's shear flavor, concentrated flavor in that fond, so what we're going to do now is we're going to deglaze with some beer. Okay and this beer is going to remove that fond for the bottom of the rondeau and give us more flavor in our liquid. And now that we're nice and hot here I'm going to spice things up, just a little bit with a little bit of fresh jalapeno pepper, mix that throughout get it nice and incorporated, if you're not a big jalapeno fan, bell pepper is a good substitution. Now that we're nice and hot here we're going to come in with my beef stock, that stock really gives a nice base from the flavor to, to work off of. Remember you're trying to build layers here. Alright now that we've got all of our liquid that we're going to need for the braise, I'm going to go head and add in my herbs, I have here some thyme and I like to be generous with it, it adds a nice background flavor and I do have some chopped cilantro here, which is going to give it a little bit of zest and it goes well with the jalapeno, just go ahead and mix that in, incorporate everything. We're going to want to let this simmer on the stove at about 185 degrees, that is the proper braising temperature , it's not too harsh on the meat, it keeps the meat tender and it allows the stock to actually reduce to make a nice sauce. And the final ingredient I'm going to go ahead and add in, every stew needs a nice potato, I just some diced Russet potato here and that's going to make it nice and hearty for us. This has been Executive Chef Nicholas Armstrong from Siro's Restruant at 885 2ed Avenue in Manhattan. This has been a slow simmered beef and beer stew. I'm telling you, you got to try this at home it's absolutely luscious, it's going to melt in your mouth, you will not be disappointed.


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