Yield: 6 to 8 servings
1/2 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt, plus more as needed
1 1/2 to 2 pounds stewing beef (such as bottom round), cubed
6 pieces thick-cut bacon
Canola oil, as needed
2 medium onions, chopped
3 to 4 stalks celery, chopped
3 cloves garlic, chopped
1/4 teaspoon hot red pepper flakes, or more to taste
1 teaspoon ground cardamom
1 (12-ounce) bottle Jack-O Traveler Pumpkin Shandy
1 cup beef broth, or more if needed
1 1/2 pounds potatoes, peeled if desired, cubed
3 to 4 carrots, chopped
2 Granny Smith apples, chopped (peel first if you wish)
Chopped parsley for garnish (optional)
- Line a plate with paper towels.
- Combine the flour, thyme, 1 teaspoon pepper and 1/2 teaspoon salt in a shallow bowl or heavy-duty plastic bag. Dredge the beef cubes or, if using a bag, place beef inside and shake to coat. Set aside.
- In a large Dutch oven or other heavy pot set over medium heat, cook the bacon until crispy. Using tongs, remove bacon to lined plate. Pour off (and reserve) all but 2 tablespoons bacon fat. (If you used super-lean bacon and need more fat, add canola oil to make 2 tablespoons). Return pot to medium heat.
- Working in batches, brown the floured meat on all sides, removing to a bowl as you work. When all beef is cooked, remove all fat in the pan except for 2 tablespoons (If there is not enough fat left, add reserved bacon fat or enough canola oil to make 2 tablespoons). Return pot to medium heat.
- Add the onions and cook until soft, stirring occasionally, about 5 minutes. Add the celery and garlic and cook, stirring occasionally, about 2 minutes more. Stir in the pepper flakes and cardamom. Using a slotted spoon, remove the onion-celery mix to the bowl with the beef. Return pot to medium heat.
- Add 1/2 cup of the Jack-O Traveler Pumpkin Shandy, stirring to scrape up any browned bits on the bottom of the pan. Return the beef (and any accumulated juices) and onion-celery mixture back to the pot. Add the remaining 1 cup beer and 1 cup of broth. Cover and simmer 1 hour.
- Add the potatoes and carrots, cover and simmer for 20 to 25 minutes, or until potatoes are fork-tender. If you would like more sauce, add a bit more broth. Crumble the cooked bacon and add to the pot, along with the apples. Simmer 15 minutes more. Season to taste with salt and pepper. Serve, garnished with parsley (if desired).