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–+ servings
A bowl of bison stew made with porter beer.
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Stove-top Porter Beer Bison Stew

Made with an intense flavored Porter Beer, the end result of this beef stew is incredible
Course Soup, Stews and Chilis
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Servings 8
Calories 494kcal
Author Lea Ann Brown

Ingredients

  • 3 Tablespoons Vegetable oil divided
  • 1 large sweet onion chopped
  • 1/2 Tablespoon salt
  • 1/2 Tablespoon black pepper coarse grind
  • 1 Tablespoon fresh rosemary chopped
  • 5 cloves garlic minced
  • 1 1/2 pounds Bison Top Sirloin Steak cut into 1-inch cubes
  • 24 ounces Boulder Beer Planet Porter 2 bottles
  • 32 ounces beef stock 4 cups
  • 4 carrots peeled and sliced 1/2 inch thick
  • 2 cups celery sliced 1/2 inch thick
  • 6 - 8 small red potatoes washed and cut into bite-sized pieces
  • 2 bay leaves
  • 1 Tablespoon Dijon mustard
  • Roux:
  • 4 Tablespoons unsalted butter melted
  • 1 Tablespoon cornmeal
  • 3 Tablespoon flour

Instructions

  • In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add onions and cook until tender. About 5 minutes. Add salt, pepper and rosemary and cook, stirring for 1 minute. Add garlic and cook until fragrant. About 30 seconds. Transfer these ingredients to a 6 - 7 quart soup pot or Dutch oven.
  • Add the remaining oil to the skillet. Reheat to medium high and brown meat well on all sides. Work in two batches so the meat isn't over crowded.
  • Remove meat from skillet and add to the soup pot along with the onions. Deglaze the skillet with 1/2 bottle (or can) of the Porter beer.
  • Pour the deglazed liquid from the skillet into the soup pot. Add the beef broth and the remaining beer. Bring to a low boil and let cook for two minutes. Cover the soup and let simmer on low for one hour.
  • Add carrots, celery, potatoes, Dijon mustard and bay leaf to the soup pot. Simmer on low, uncovered for one more hour.
  • Melt butter stove top and mix in cornmeal and flour to make a roux. Cook until roux is starting to turn golden. Add to stew and simmer for 30 more minutes.
  • Remove bay leaves and serve.

Notes

Tips For Success:
  • Don’t skip searing the stew meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
  • Purchase small Yukon Gold potatoes. Their skin is tender, so there's no need to peel the potatoes and with they're small size, they're easy to cube.
  • This recipe is a good chance to practice your knife skills. Cutting the bison meat in uniform pieces, and the vegetables in even chunks will insure even cooking.
  • Add a tablespoon of Tomato Paste when you add the vegetables. An MVP ingredient in the kitchen, it's concentrated almost meaty flavor adds another nuance of flavor to this Bison Stew.

Nutrition

Calories: 494kcal | Carbohydrates: 71g | Protein: 30g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 823mg | Potassium: 2446mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5417IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 5mg