Comfort foods on the grill
(NC)—When the cold weather arrives we like to huddle indoors and eat hearty dishes like, soups and stews that satisfy our need for warmth. In the colder months, Chef Brian Misko of Vancouver-based House of Q, combines his love of the grill with traditional winter weather favourites, like stew. Chef Misko’s recipe for beef and beer stew incorporates a rich porter beer like, Rickard’s Dark. The robust flavours in Rickard’s Dark help create a unique flavour in the broth that when combined with the grilled beef is a perfect pairing.
Follow Chef Misko’s directions for this tasty beef and beer stew and then challenge yourself further to re-imagine your winter faves like chili or onion soup on the grill.
Beef and Beer Stew
2 lbs Beef – sirloin or round, cut in 1” cubes
3-4 tbsp. Olive oil
2 Onions – diced
2 cloves Garlic – minced
1 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Basil
3 Bay leaves
3 tbsp. Flour
1 bottle Rickard’s Dark Beer
4 cups Beef stock
2 Carrots – sliced into medallions then quartered
1 cup Barley
Prepare your grill for medium heat (300 – 350 F), direct grilling. Coat the beef portions with olive oil and sear to create a crust on all sides of the beef. Remove and set aside.
Meanwhile in a preheated stock pot on your kitchen stove (or if ambitious on a side-burner on the grill), add the remaining olive oil, onion, herbs and seasonings stirring regularly until the onions are soft. Add the flour and stir until it is completely absorbed. Add Rickard’s Dark, stir until absorbed then add the beef stock. Add the grilled beef, any drippings from the beef, carrots and the barley then stir to mix through. Place the uncovered pot in your grill at a low temperature with the lid closed for about one hour. Stir every 10-15 minutes. Add salt and pepper to taste.
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