Availability varies by market
Granville Island Brewing Lions Winter Ale
The beers hint of maple syrup adds an interesting balance to the richness of the beef while the beer’s smooth and creamy finish acts almost as a second sauce for this beautiful dish.
- ¼ cup (65ml) vegetable oil
- 1.5 kg beef chuck, cubed into 3-4 cm cubes
- ¼ cup (60g) all purpose flour
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, peeled and crushed
- 3 onions, peeled and cut into large cubes
- ¼ cup (65ml) tomato paste
- 10 cups (2.5L) beef stock
- 1 tablespoon (15ml) Worcestershire sauce
- 1 stalk of rosemary
- 2 stalks of thyme
- 3 bay leaves
- 4 large Yukon gold potatoes, cut into large cubes
- Coat the beef cubes in flour and a generous amount of salt and pepper.
- In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
- Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
- Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
- Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
- Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
- Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
- Remove the bay leaves, thyme and rosemary sprigs and serve.