Bunkhouse Beer Braised Beef Stew with Root Vegetables

Name: Bunkhouse Beer Braised Beef Stew with Root Vegetables
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 3 tbsp. vegetable oil; 2 1/2 to 3 pounds beef chuck stew meat; 1/4 Kosher salt and freshly ground black pepper; 1/4 c. all-purpose flour; 1 large yellow onion, diced; 2 large ribs celery, diced; 4 cloves garlic, minced; 3 tbsp. tomato paste; 1 (12 oz) bottle brown ale or lager beer; 2 c. chicken broth or beef broth, preferably homemade; 2 fresh thyme sprigs; 2 large carrots, peeled and cut into 3/4-inch pieces; 2 small parsnips, peeled and cut into 3/4-inch pieces; 12 oz. Yukon gold potatoes cut into 3/4-inch pieces; 6 oz. small cremini or button mushrooms, brushed clean and quartered; Crusty bread or cornbread for serving

Try this stew, straight from the Yellowstone ranch!

By Gabriel "Gator" GuilbeauPublished: Sep 16, 2023

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Waterbury Productions, Inc

Yields:

6 serving(s)

Total Time:

2 hrs 30 mins

If there are two defining ingredients of Yellowstone, they'd have to be beer and beef.

Beer plays a prominent role in Bunkhouse scenes, as well as in others, such as when Beth lures Dan Jenkins to a honky-tonk bar to seduce—and destroy—him over a bucket of beer.

“Have you ever been to a place like this?” she asks Dan.

“No,” he says, looking around at the crowd.

She eyes a cowboy and explains, “It’s a real tightrope for men. If you act too meek the whole place will eat you alive, and if you act too strong the place will test ya.” She flirts with and incites the cowboys as they walk along, taking beers from the bucket, while Dan gets harassed and beaten up. As Dan skulks away, she lights up a satisfied cigarette.

Similarly, adding beer to beef stew imbues it with a satisfyingly malty flavor. Of course, you can also throw in some bourbon, which is just as good. Either way, the cowboys will all line up for it. Just be sure to serve it with plenty of cold beer and slices of cornbread.

This recipe originally appeared in Yellowstone: The Official Dutton Ranch Family Cookbook by Gabriel "Gator" Guilbeau.

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Ingredients

3 Tbsp. vegetable oil
2 1/2 to 3 pounds beef chuck stew meat
1/4 Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1 large yellow onion, diced
2 large ribs celery, diced
4 cloves garlic, minced
3 Tbsp. tomato paste
1 (12 oz) bottle brown ale or lager beer
2 cups chicken broth or beef broth, preferably homemade
2 fresh thyme sprigs
2 large carrots, peeled and cut into 3/4-inch pieces
2 small parsnips, peeled and cut into 3/4-inch pieces
12 oz. Yukon gold potatoes cut into 3/4-inch pieces
6 oz. small cremini or button mushrooms, brushed clean and quartered
Crusty bread or cornbread for serving

Directions

1. Step 1In a large Dutch oven over high heat, warm the oil. Put the stew meat in a bowl and season all over with salt and pepper. Dust with the flour, shaking off the excess. Add half of the stew meat to the pot, arranging the pieces in a single even layer so that they are not touching. Sear until deep golden brown on the bottom, about 4 minutes; then turn and sear the second side until deep golden brown, about 3 minutes longer. Transfer the meat to a plate. Repeat with the remaining meat.
2. Step 2Reduce the heat under the pot to medium and add the onion, celery, and garlic. Cook, stirring to scrape up any browned bits on the bottom of the pot until the vegetables are lightly browned and softened, about 7 minutes.
3. Step 3Stir in the tomato paste and cook for 1 minute, stirring. Then pour in the ale and broth and add the thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, scraping the bottom of the pot to dislodge any browned bits.
4. Step 4Bring the mixture to a boil and return the stew meat to the pot. Cover tightly with the lid and place in the oven. Cook for 1 hour.
5. Step 5Add the carrots, parsnips, potatoes, and mushrooms and stir gently. Re-cover the pot, return to the oven, and cook until the meat is very tender and the vegetables are cooked, about 1 hour longer. Taste and season with salt and pepper, as needed.
6. Step 6Serve in big bowls with plenty of crusty bread.