Doc Perdue's Bobcat Beef Stew
- December 8th, 2016
- By Dale Dolson and Rob McGregor
“Oh the weather outside is frightful, but this stew is so delightful!”
The Cowbell Food and Beverage team gets together once again to put our Cowbell brew to the creative test.
This time, Julia Child, the famous American Chef who is credited with bringing the art of French cooking to North America, meets Doc Perdue. Doc was the veterinarian in Blyth, Ontario, at the turn of the last century, and the colourful character for which our next Cowbell brew is named. Had they both been still alive, they would have been delighted with their influence over our next culinary experiment.
Bringing Canadian Craft Beer into Classic French Cuisine
Julia is famous for all of her cooking, but is probably best known for her historic Boeuf Bourguignon. She simply called it a good stew. Her recipe is simple and classic, braising choice beef chunks in rich red wine with the addition of pearl onions and mushrooms. That’s where Doc Perdue comes in. Julia encouraged creativity with food — she urged the addition of vegetables and was delighted that the recipe was so flexible. One of her favourite expressions was, "don't be afraid!” She probably would have loved that we’re changing up the recipe with Cowbell's Doc Perdue’s Bobcat West Coast Red Ale in place of red wine. Our team thinks that this change is a good and tasty thing!
A quick trip to the refrigerator yields a palette of fresh vegetables locally grown, including carrots, potatoes, turnip, parsnips, celery, peppers, onions, mushrooms, and of course, some choice chunks of stewing beef. We followed the recipe below and came up with a dish that was fit for culinary royalty. Give it a try!
2–4 lbs. stewing beef
1 diced onion
2 diced stalks of celery
4 minced cloves of garlic
1/2 cup of tomato paste or ketchup
1/2 cup of flour
1 can of Doc Perdue’s Bobcat West Coast Red Ale
3 cups of beef stock, divided
4–5 cups diced assorted seasonal vegetables such as carrots, potatoes, turnip, parsnips, onions, mushrooms, or peppers. Be adventurous!
Salt, pepper, fresh rosemary, Worcestershire sauce, and bay leaves
- Brown the beef with the onion, celery, and garlic in your skillet or Dutch oven.
- Once browned, pour the beer, tomato paste and 2 cups beef stock over the beef.
- Season with salt, pepper, Worcestershire sauce, 3 bay leaves and fresh rosemary.
- Cook in the oven at 325 degrees for approximately 3 hours, stirring occasionally.
- Cut all your vegetables in large cubes or chunks.
- After 2 hours, add all of your vegetables and continue cooking until fork tender.
- Mix the flour with a cup of beef stock and pour into the simmering stew to thicken.
- Re-season if necessary.
Serve with mashed potatoes or fresh bread and get ready to hear the compliments. This recipe is equally as good simmered on top of the stove.
If you really want to go the country mile on this recipe, you can enhance its tableside appeal by making your favourite bread recipe, again with Cowbell beer. Then form it into your own individualized bread loaves. When baked, cut off the top and hollow out some of the centre, making the perfect bowl. Your guests will rave when you fill their bowls with stew — they’ll even eat their bowls! After dinner, celebrate the success of your French cuisine recipe with a Doc Perdue’s Bobcat West Coast Red Ale — you deserve it!
As Julia would say,"don't be afraid" — have fun with this delicious recipe!