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Matanzas River Red Ale Stew

Your fireplace is burning and Jack Frost is nipping, so it's time for some delicious recipes to keep you warm. Our Matanzas River Red Ale Stew is perfect for a simple and cozy night in. Mixed with meat, spices, and vegetables, this dish makes a wholesome meal for your entire family. Use it for your next holiday gathering or a potluck this season.

Matanzas River Red Ale Stew


  • 2 lbs flat iron steak, cut into 1 x 4 inch strips

  • 5 pieces thick bacon, diced into lardons

  • 1.5 lbs yellow potatoes, peeled and diced

  • 1 onion, quartered and sliced into ½ inch strips

  • 2 carrots, cut into ½ inch pieces

  • 2 celery ribs, cut into ½ inch pieces

  • ½ can tomato paste

  • 2 cloves garlic, finely minced

  • 2 sprigs thyme

  • 1 bay leaves

  • 1.5 cans Matanzas River Red Ale

  • 4 cups beef stock

  • Flour for dredging

  • 2 tbsps olive oil

  • Salt

  • Pepper

  • Parsley, for garnish


Preheat the oven to 350°. Generously season strips of beef w/ salt & pepper, then coat in flour. In a large oven, safe pot, or dutch oven, heat olive oil on medium-high. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches. Set browned meat aside onto a sheet pan.

Once all the meat is browned and set aside, add bacon to the pot and cook until beginning to crisp, about 8 to 10 minutes. Add onions to the pot and begin to scrape up bits on the bottom of the pan. Cook for about 4 to 5 minutes then add in the Matanzas River Red Ale and continue to scrape all bits off the bottom of the pan.

Add in carrots, celery, and garlic and cook until liquid has reduced by half. Then add in tomato paste, beef, and enough beef stock to cover the beef. Finally, add in your thyme and bay leaves, bring to a simmer then place into a 350° oven.

Check the stew at 30 min and add more stock if needed. Cook the stew in the oven for a total of an hour and a half. Serve in bowls with crusty bread for dipping and parsley garnish.

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