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    Home > Soup, Stews, Chilis > Boulder Beer Porter Bison Stew

    Boulder Beer Porter Bison Stew

    Published: May 13, 2012 · Modified: Jan 27, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Made with a porter ale, a beer whose flavors reminds one of a good quality strong coffee mixed with a bite of dark berry serves as a great platform for a robust bowl of bison stew. 

    Boulder Beer Porter Beef Stew

    If you enjoy cooking with bison, don’t miss my Bison Recipes category.

    A long simmer in this flavorful broth, chunky vegetables, bison top round steak, all infused with lots of rosemary, results in a flat out wonderful savory rich flavor.

    Located under the Flatirons in Boulder, Colorado, Boulder Beer Co. was Colorado’s first microbrewery. From humble beginnings in 1979, they’ve grown to produce almost nine million bottles of beer annually. With a tradition of innovation, they introduced this Planet Porter along with Colorado favorites such as Singletrack Copper Ale, Buffalo Gold and many more.

    But what makes a beer a “porter”? Porter is a dark style of beer originating in London in the 18th Century,  A well hopped beer made from brown (or black in this case) malt. The name came about as a result of its popularity with street and river porters.

    The history and development of stout and porter are intertwined. The name “stout” for a dark beer is believed to have come about because a strong porter may be called “Extra Porter” or “Double Porter” or “Stout Porter”. The term “Stout Porter” would later be shortened to just “Stout”. For example, Guinness Extra Stout was originally called “Extra Superior Porter” and was only given the name Extra Stout in 1840. Thank you Wikipedia.

    Goodbye to my normal method of making beef stew and hello to this Boulder Beer recipe for bison stew.  Usually I cube everything, toss it in the crock pot with seasonings, beef broth and a can of tomatoes and let it simmer all day. This recipe brings beef stew to a new rich and savory level.

    And with high’s in the 40’s and an all day drizzle, this really hit the spot. Let’s take a look.

    Recipe for Bison Stew with Porter Ale

    I hope you give this recipe for bison stew a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite bison stew recipe, let me know, I’d love to give it a try.

    More Bison Recipes

    • Pan Seared Bison Strip Steaks
    • Black Bean Chipotle Bison Chile with Lime Crema
    • Perfect Bison Burger

    And if you’re looking for more beef stew recipes using beer, don’t miss this one for Belgian Beef Stew with Belgian Ale. And if you’re looking for more stew recipes, don’t miss my Soup and Stew Category. You’ll find lots of great recipes including the most popular on my site for Anthony Boudain’s New Mexico Style Chili.

    Boulder Beer Porter Beef Stew

    Porter Ale Bison Stew

    Made with an intense flavored Porter Beer, the end result of this beef stew is incredible
    5 from 1 vote
    Print Pin Rate
    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 Buffalo Top Sirloin Steak cut into 1-inch cubes
    • 24 ounces Boulder Beer Planet Porter 2 bottles
    • 30 ounces beef stock 2-14 1/2 ounce cans
    • 4 carrots peeled and sliced 1/2 inch thick
    • 2 cups celery sliced 1/2 inch thick
    • 6 – 8 small red potatoes washed and quartered
    • 2 bay leaves
    • Roux:
    • 4 Tablespoons unsalted butter melted
    • 1 Tablespoon corn meal
    • 1 Tablespoon flour
    Prevent your screen from going dark

    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 2 minutes. Add garlic and cook until fragrant. About 1 minute. Transfer these ingredients to a 6 – 7 quart soup pot or Dutch oven.
    • Toss cubed buffalo with the remaining vegetable oil to coat. Reheat the skillet to medium high and brown meat well on all sides. Work in batches so the meat isn't over crowded.
    • Remove meat from skillet and deglaze with one bottle of the Boulder Beer Planet Porter.
    • Pour the deglazed liquid from the skillet into the soup pot. Add beef broth and and the seared meat. Let simmer on low for one hour, covered.
    • Add carrots, celery, potatoes and bay leaf to the soup pot. Simmer on low, uncovered for one more hour.
    • Melt butter stove top or microwave and mix in corn meal and flour to make a paste. Add to stew and simmer for 30 more minutes.

    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Boulder Beer Porter Bison Stew…It’s What’s for Dinner.

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. vianney says

      June 12, 2012 at 8:36 am

      Oh this looks amazing, rich and hearty. thanks for sharing and giving us some info on porter beer.

      Reply
      • Lea Ann says

        June 13, 2012 at 5:53 am

        It was a learning experience for me too Vianney. This stew was really good.

        Reply
    2. Deb in Hawaii says

      May 20, 2012 at 8:13 pm

      This does look really rich and savory and I want to try that beer too. 😉 Thanks for sharing it with Souper Sundays this week. It’s always nice to have you join in.

      Reply
      • Lea Ann says

        May 21, 2012 at 7:27 am

        Thanks Deb. Always glad to join in.

        Reply
    3. Chris says

      May 20, 2012 at 3:38 pm

      First, can’t believe it is that ridiculously cold there! Yikes.

      I really like this recipe. I can imagine the porter bringing a great base flavor to the stew. The way you describe the beer reminds me of Yazoo Sue, made from cherry wood smoked hops. I will try this as soon as I get my hands on some more of it.

      Reply
      • Lea Ann says

        May 21, 2012 at 7:25 am

        We had another day just like it this past Saturday. At this altitude, cold things happen. 🙂

        Reply
    4. Karen says

      May 16, 2012 at 12:25 pm

      Oh, I love a good stew – this looks wonderful. I like to use beer in things like this, too.

      Reply
      • Lea Ann says

        May 16, 2012 at 8:39 pm

        This is one of those “good stews”. Thanks Karen.

        Reply
    5. Chilebrown says

      May 15, 2012 at 9:14 pm

      The Boulder beer is a great ingredient. Does Elway drink it? I am wondering about the buffalo. I have not had buffalo sirloin but I know it is very lean. Was it tender? Raider Fans want to know.

      Reply
      • Lea Ann says

        May 16, 2012 at 6:10 am

        It was very tender. And yes, I was worried about that. This piece of meat was one big chunk of red. Not a single marble in sight. I had no idea what a long simmer would do to the meat. The recipe called for a 30 minute simmer. My psyche just couldn’t put the words “stew” and “30 minutes” together, so I cooked it like I would normally cook a stew. I don’t know if it was the beer or the buffalo, but that meat sure seemed to gather the flavors better than beef.

        Reply
    6. Sara @ Saucy Dipper says

      May 15, 2012 at 12:04 pm

      Your site looks great! I’m loving the header…I have a real fondness for tree images. The stew also looks great. Since having a baby, I make a lot of soups and stews (because they freeze so well).

      Reply
      • Lea Ann says

        May 15, 2012 at 4:37 pm

        Thank you Sara! So good to hear from you. Sorry I missed the gathering at Barb’s, would have loved to have met that darling little “dipper”. 🙂

        Reply
    7. Jenn's Food Journey says

      May 15, 2012 at 6:38 am

      This looks and sounds amazing!!

      Reply
      • Lea Ann says

        May 15, 2012 at 7:01 am

        Thanks Jenn! 🙂

        Reply
    8. Marina@Picnic at Marina says

      May 14, 2012 at 8:03 pm

      Porter and beef go really well, I love it! Great photos Lea Ann!

      Reply
      • Lea Ann says

        May 15, 2012 at 7:01 am

        Marina, I’m just finding that out. I’ve never cooked with porter. So savory.

        Reply
    9. Rhonda says

      May 14, 2012 at 7:52 pm

      Beer, like bacon just makes food taste better! Love the photo, I’m really digging your spoon and bowl.

      Reply
      • Lea Ann says

        May 15, 2012 at 7:00 am

        I like your beer/bacon comparison. I agree! That spoon is something I brought home from my in-laws when we cleaned out their house. The bowl is Frankoma pottery.

        Reply
    10. Larry says

      May 14, 2012 at 3:05 pm

      The stew looks delicious and I like the look of the larger pieces. I can imagine the improvement of adding the porter to it.

      Reply
      • Lea Ann says

        May 14, 2012 at 3:33 pm

        I like my stew chunky … real chunky! 🙂

        Reply
    11. Angie@Angie's Recipes says

      May 14, 2012 at 8:06 am

      5 stars
      This looks flavourful and mouthwatering! Love your serving bowl.

      Reply
      • Lea Ann says

        May 14, 2012 at 10:03 am

        Thanks Angie! That serving bowl is pottery called Frankoma.

        Reply
    12. Barbara says

      May 14, 2012 at 7:06 am

      I am NOT a beer drinker, but do love using those deep flavors in stews and even in baking. Great recipe, Lea Ann. (Loved that bowl from your last post!)

      Reply
      • Lea Ann says

        May 14, 2012 at 10:04 am

        I really really really don’t like beer, but put it in a savory stewed beef dish and I’m a fan.

        Reply
    13. Vickie says

      May 14, 2012 at 6:18 am

      First of all, thanks for the beer lesson – I have a few beer enthusiasts in my life, and I would love to learn more about that. This stew sounds like it would have a crazy good flavor. I always love the flavor that wine or beer adds to a dish. It’s that taste that makes me go mmmm when I take that first bite and then stop to try and figure out what I’m tasting. Also, the cornmeal in the roux has really got me interested in trying this.
      What a great recipe! (and gorgeous picture)

      Reply
      • Lea Ann says

        May 14, 2012 at 10:07 am

        I am not a beer enthusiast, but do find it interesting what it does to the flavor of food. Plus the recipe called for 32 ounces of beer … yikes, lots of flavor and I thought it would be incredibly thin. I cut it back to one bottle. That stew was crazy good and as you can imagine it got better with each left over serving. The cornmeal was an improv. It called for corn flour. I wasn’t going to make a special trip to find that, so used corn meal. Seemed to work fine.

        Reply
    14. Sam @ My Carolina Kitchen says

      May 14, 2012 at 5:36 am

      I have so much to learn when it comes to beers and micro brews. But I do know beer brings incredible flavor to stews. This reminds me of a French dish, Beef Carbonade. Yep, even the French use beer in their stews. This sounds perfect for your crisp weather Lea Ann. We came back home for summer and found fall like temperatures here as well.
      Sam

      Reply
      • Lea Ann says

        May 14, 2012 at 10:10 am

        Sam, I know nothing about microbrews, but agree about the interesting flavors to food. I just made beef carbonade and lOVED it. The recipe I had did not use beer. Darnit. As always Sam, thanks for stopping by and the comment.

        Reply
    15. dan says

      May 13, 2012 at 3:37 pm

      Looks good, but mostly, since I couldn’t taste it, Great photo!

      Reply
      • Lea Ann says

        May 14, 2012 at 10:10 am

        Thanks Dan!

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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