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Video: Coffee + beer = amazing beef stew

  1. Closed captioning of: Coffee + beer = amazing beef stew

    >>> this morning on "today's" kitchen, hot chef, an interesting twist on the classic stew. beer, moon shine and leftover coffee? nathan, good to see you. we're getting started here, you have some interesting combos here. for this time of year, a got dish.

    >> i'm going to go over the 101 of beef stew . this is a top round, you're going to caramelize it.

    >> why do you like top round.

    >> it's a cheap cut, we're doing soup, so we're not going to take something really expensive because it's going to tender up. we need some salt and pepper . basically we're going to let this caramelize just a little bit. when you have sugar, it starts to caramelize, it creates a beautiful browned color. protein will do the same thing. we'll get to that in just a minute. i also want to show you a neat little trick with these carrots. this is a french cut called the obliques, cut it on an angle, give it a little bit of rotation, on an angle. you keep rolling, you want to give it a try in you want three perfect sizes. that was terrible.

    >> that was just horrible.

    >> you can go ahead and dump them in there, if you like. we also have some onions and some celery. and we're going to let this caramelize for about ten minutes or so. right now everything's been caramelizing, you see the beautiful brown, that's the flavor, so we're going to reintroduce that. you know how we do that? we do it with moon shine . this is real moon shine . we're going to add just a touch. and check it out, will start to boil immediately.

    >> our director jack daniels --

    >> any whisky is good, just to bring out the flavors on the bottom. you see it's starting to boil a little bit. all that flavor is going to start to release and come up with from the bottom.

    >> i notice you've got guinness here.

    >> that's actually a little bit of coffee. we're using a little bit of bold coffee, we want to bring out that natural boldness. y and we have some beef stock .

    >> there's another can right here. drink up.

    >> just in time. that smells good.

    >> we're creating a broth with the guinness and the beef stock .

    >> how long do you cook this for?

    >> we're going to let this simmer for about an hour.

    >> when do we add the potatoes?

    >> we add the potatoes actually to the broth. go ahead.

    >> there's some garlic in there.

    >> it starts to reduce a little bit, the starch from the potatoes starts to thicken up and it gets really nice and hearty. we're going to break bread this morning. this is a nice chibatta.

    >> thank you so much.

    >> rock 'n roll, baby.

TODAY recipes
updated 11/12/2010 2:49:47 PM ET 2010-11-12T19:49:47

Recipe: Guinness beef stew

  • 2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
  • 2 tbsps. garlic, chopped
  • 1 cup carrots, rough chop
  • 1 large yellow onion, rough chop
  • 1/2 cup celery, rough chop
  • 1/2 cup Jack Daniel
  • 2 cups potatoes, rough chop
  • 2 pint cans of Guinness
  • 1 quart beef stock
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1/2 cup leftover coffee (we want the bitterness)
  • Drizzle of olive oil
  • Salt and pepper

1. In a large stockpot, heat up a drizzle of olive oil over medium heat. Add the beef and brown for about 5-7 minutes.

2. Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color (about 8-10 minutes). “Deglaze” by adding the Jack Daniel's to release the brown bits at the bottom of the pot. The liquid will boil, loosening the caramelization and adding flavor back to the stew. Cook for 1 minute.

3. Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string), potatoes, some salt and pepper and reduce the heat to a simmer (the soup should have small bubbles rise on the sides of the pot) for 1 hour or longer until the meat is super-tender.

4. Serve steamy hot with ciabatta or a simple French baguette.

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