September 30th, 2008 by Richard Julien

Rickards Red Sirloin Beef Stew with Savoury ale popovers

For the Stew

4 tbsp fresh creamery butter
1 kg top sirloin cubed
6 garlic cloves smashed
2 cups of peeled pearl onions
1 medium turnip peeled and small dice
6 small carrots peeled and small dice
1 large sweet potato peeled and diced
1 large Yukon gold potato peeled and diced
3 small parsnips peeled and diced
2 bottles of Rickard’s red ale
4 litres good quality beef stock
4 sprigs fresh rosemary
4 bay leaves
2 tbsp fresh chopped parsley
Smoked sea salt to taste
Fresh cracked pepper

Method

In a large 12 litre stock pot melt the butter on medium heat

  1. Add the beef and brown – season with a little salt
  2. Add garlic and onions – continue cooking to brown vegetables
  3. Add turnip, carrots, potatoes, and parsnip, season and cover – sweat stew for 5 minutes on medium heat
  4. Add beer and cover for 5 minutes
  5. Add stock and bay leaf – simmer stew for one hour
  6. Add rosemary and simmer for 20 minutes

Remove bay leaf and rosemary – adjust seasoning
Hint – sometimes a hint of brown sugar can bring out balance to the stew.

For the popovers

Mini muffin pan
2 tbsp canola oil
2 cups all purpose flour
4 eggs
4 tbsp melted butter
2 cups Rickards Red ale
1 cup milk
2 tbsp fresh chopped parsley
Salt and pepper to taste

Preheat oven to 450 F. Add oil evenly to all muffin divots and place in oven to heat.

  1. Whip eggs and sugar with ale.
  2. Add flour and mix to incorporate.
  3. Whisk in milk and season to taste – the consistency should be like thin pancake mix.

When the oil in the muffin pan starts smoking – carefully remove from oven using oven mitts and pour popover batter into the cups. Place back in oven and bake for 10 minutes, lower heat to 300F and continue cooking for 5 more minutes.

Remove popovers and serve with Rickards Red Sirloin Beef Stew


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