Root beer as a braising liquid gives your soup or stew a unique flavor boost that makes you tastae it and say “Hmmm . . . what IS that?”
I laughed out loud when I saw this photo! Can you see my hubby/blog photographer reflected in the spoon? He was standing on top of the island in my kitchen taking this photo and, well, I’m sure he forgot about the reflection effect!
Anyway, Valerie Phillips, a friend of mine and fabulous cook/food writer, has a new book out – Soup’s On! – and this being soup weather, I want to make at least a dozen of her soups. Her recipes are so creative and so easy to put together. Since we are in for more frigid weather, I plan on making gallons more soup in the weeks to come! This is my spin on her Root Beer Braised Stew.
I used Henry Weinhard’s – it has always been one of our favorites with a strong vanilla flavor.
— posted by Donna
ROOT BEER BRAISED BEEF STEW
3 pounds chuck roast, cut into 1 inch cubes
4 tablespoons vegetable oil
1 diced onion
1 pound red potatoes, cut into chunks
1 pound baby carrots
1 cup sliced mushrooms
12 ounces cremini mushrooms sliced,
2 cups beef broth
1 bottle (12 ounces) artisan quality root beer (NOT diet)
1 can (12 oounces) tomato paste
2 tablespoons soy sauce
2 tablespoons flour
2 tablespoons apple cider vinegar
2 bay leaves
Sear the beef cubes in the oil in a Dutch oven over high heat. Add to slow cooker. Add in vegetables.
Stir together remaining ingredients and then cook on low for 6 to 8 hours, or high for 3 to 4 hours.
Other flavorful twists on Beef Stew: