Smokin' Stoned Stewpot Recipe
The Beer Fox says, “Smokey and stoned! This compliment-winning dish has melt-in-your-mouth flavor!”
Recommended Brew: Stone Smoked Porter - Stone Brewing Company, Escondido, California, USA
Style: Smoked Porter – Dark Mahogany Walnut – A full-bodied, complex flavor, with smooth chocolate/coffee aromas that are balanced by subtle, smoky attributes and a robust finish.
2 lbs. beef or venison, cut into chunks
¼ C. flour
1 teaspoon salt
½ teaspoon fresh ground pepper
2 teaspoons garlic, minced
1 lb. pearl onions, peeled and kept whole
4–6 scallions, cut into 1-inch pieces
1 small bell pepper, seeded and diced
½ lb. maple-flavored bacon, diced
2 tablespoons olive oil
8 oz. cooking sherry
8 oz. orange marmalade
2 envelopes brown gravy mix
4 oz. water
8 oz. Stone Smoked Porter
½ C. tomato paste
1 tablespoon Montreal steak seasoning
½ teaspoon basil
1 bay leaf
1 lb. baby red potatoes, scrubbed
1 lb. white mushroom caps
½ lb. sugar snap peas
3 tablespoons heavy cream
Mix flour with salt and pepper. Dredge meat in mixture to coat. Oven broil or grill over hot coals, skewered, until juices run clear. Set aside.
In large Dutch oven, sauté pearl onions, scallions, minced garlic, bell peppers and bacon in olive oil until bacon is well done and vegetables are lightly browned. Drain fat, but do not rinse pot.
Add cooking sherry and orange marmalade to blend. Add meat.
Thoroughly dissolve brown gravy mix in water. Add to meat mixture. Stir in Stone Smoked Porter, tomato paste, Montreal steak seasoning, basil and bay leaf. Reduce heat and slow cook about 2 hours, until meat is tender and sauce thickens.
Add baby red potatoes, mushrooms, and sugar snap peas. Cook 1 more hour, stirring occasionally. Blend in heavy cream and heat through.
Serve with Anderson Valley Anadama Bread or Macedonian Dill Bread.
* Health Benefit: Rich in protein, fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, phosphorus, magnesium, zinc, copper, pantothenic acid
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