Recipe: Porter-braised beef stew

Recipe provided by Chef Anthony Meidenbauer, corporate executive chef of Block 16 Hospitality

Sunday, Feb. 7, 2016 | 2 a.m.

Beef stew is a warm and hearty dish any home cook can feel good about trying on a cold night. “This is an easy home version of our porter-braised short rib at Public House,” chef Anthony Meidenbauer said. “I’ve converted it into a simple stew for the slow cooker. It’s always a family favorite.”

Ingredients makes 4-6 servings

• 2 lbs beef stew meat

• 1 cup Deschuetes Black Butte porter beer

• 1 cup red wine

• 3 garlic cloves

• 2 shallots, sliced

• 1 onion, diced

• 2 carrots, peeled and diced

• 1 cup sliced mushrooms

• 2 celery stalks, diced

• 2 tbsp tomato paste

• 2 cups beef stock

• 3 sprigs fresh thyme

• 1 tbsp flour

Directions

1. In a small bowl, mix flour with beef stock until smooth.

2. Place all ingredients in a slow cooker and set on low for 8 hours.

3. Once complete, remove thyme sprigs, season with salt and pepper to taste.

Note: Recipe pairs well with mashed potatoes