If you’ve spent any time on Acadiana Table, you know my love affair with cooking with beer. I just love the heady flavors of wheat and barley that give body to most any dish. Recently on vacation, I stopped in at an Irish brewpub and dove head first into a bowl of Guinness beef stew; it was a glorious bowlful of flavor.
The only thing better would be my recipe for Blackened Voodoo Beef Stew – a beer-braised South Louisiana version with the Cajun trinity of vegetables, garden fresh herbs, and the pungent spice of cayenne against the smooth backdrop of dark Louisiana beer. I began to salivate just thinking about the possibilities of this Cajun recipe.
I just happened to have a six-pack of Louisiana-based Dixie Brewing’s Blackened Voodoo hiding in the back of my beer cooler. A friend from New Orleans brought it for me to sample, and after just one swig, I could tell this was the perfect pairing for my Blackened Voodoo Beef Stew. With its dark brown color and reddish hints, this brew has a slight caramel sweetness with the bold flavors of toasted malt and hops.
Try this Blackened Voodoo Beef Stew – a dark and mysterious combination of sirloin beef cooked down in heavy lager for a magical dish that will add spice to your Cajun recipe repertoire.
- 1 tablespoon vegetable oil
- 2 pounds lean top sirloin beef, cut into cubes
- 1 cup roughly chopped yellow onions
- 1 cup roughly chopped celery
- 1 cup roughly chopped green bell pepper
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- ½ cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 (12-ounce) bottle dark beer, such as Dixie Blackened Voodoo
- 4 cups beef stock
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 bay leaf
- 1 large russet potato, peeled and chopped into large chunks
- 2 large carrots, peeled and roughly chopped
- 1 tablespoon unsalted butter
- 1 tablespoon flour, if needed
- 6 cups cooked long-grain white rice, such as Supreme
- 1 cup diced green onion tops, for garnish
- In a cast-iron pot with a heavy lid over medium-high heat, add the oil. Once the oil is smoking hot, add the cubes of beef (don’t crowd the pot) and brown on both sides, about 8 minutes. Remove each batch of beef to a platter and keep warm.
- Add the onion, celery, and bell pepper, and cook until the onion turns translucent, about 5 minutes. Add the tomato paste and cook for another 2 minutes. Add the flour to the vegetable mixture and stir while cooking the raw taste from the flour, about 3 minutes.
- Add the parsley, rosemary, and garlic, and deglaze the pot with the bottle of beer. Add the beef back to the pot along with the stock and stir, scraping the bits from the bottom of the pot.
- Season with cayenne, paprika, salt, and pepper, and add a bay leaf to the pot. Cover and cook on simmer for 1 hour.
- Add the chunks of potato and carrot and cook covered for another 1 hour.
- Uncover and taste the stew for spice and thickness. Season with salt and pepper if needed, and add the knob of butter just before serving to add flavor and sheen to the gravy. And if you want your stew thicker, make a quick beurre manié by blending a tablespoon of flour with the butter and adding to the pot. Once it comes to a boil, it will thicken. The stew should be thick enough to coat the back of a spoon.
- Serve in bowls over a mound of white rice. Garnish with diced green onion tops.
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