>> Hilah: Hey dudes.
I’m Hilah and today on Hilah Cooking, I’m going to share one of my favorite recipes
as a kid.
I haven’t had it probably since I was like nine years old and I’ve never actually made
it on my own.
My parents always made it obviously.
But it’s called beer beef stew and it has literally got beef, beer, onions, bay leaf,
garlic, five ingredients; and it’s so delicious over a big bowl of hot egg noodles and you’re
just going to love it and I can’t wait.
[music]
[Beer and Beef Stew Recipe]
>> Hilah: The first thing we’re going to do is I’ve got about a pound of beef stew
meat here.
You can use any cut you like.
If you just buy it, it’s called beef stew meat.
That’s like some cheap stuff.
That’s fine and we’re going to cook this forever.
So it will get nice and tender and you just want to cut it into like one-inch pieces and
then I forgot to mention flour in my initial breakdown of the ingredients there.
So it’s actually six ingredients but maybe I can’t count and I don’t think that’s
anything that you should make fun of me about.
So we just want to toss this around in the flour and then what you want to do, what you
want to do, let me tell you now what you’re going to want to do.
I’ve been singing that song to myself all day and I could not wait to share it with
you.
OK.
So I’m going to heat up a little bit oil over here on this pan and we’re just going
to like brown these meat chunks real, real good.
So a little bit of oil here, maybe just a couple of teaspoons or a tablespoon, and we
will probably have to do this in a couple of batches.
But we just want to get our meat chunks nice and brown on at least two sides and this just
takes like maybe a minute and we will flip them over and then I’m going to do the next
batch.
So we’ve got all my meat chunks brown in my first batch.
I’m going to go ahead and put that back in there.
Add onion.
Just big chunks and a bay leaf, a little bit of garlic.
You don’t have to really mince it too finely.
We’re going to cook those for so long and a can of beer, 12 ounces of beer.
I’m using a blonde ale but I know my dad always drank Coors Light.
So I’m sure that’s what my parents made this out of when I was a kid and it was delicious.
So any kind of beer you like.
Dark beer might be good.
Like a bock or milk stout.
I don’t really know that much about beer.
I don’t know.
Fill in the blank.
OK.
Awesome.
And we just want to add some salt and pepper, hefty amounts, if this would work.
I should just go back to my mortar and pestle, ye old days of mortar and pestle.
OK.
I’m just going to put a lid on this and let it simmer for about four hours.
So catch you on the flipside.
OK.
It’s the moment of truth.
Here were are four hours later and this should look something like this.
You’ve got a really thick sauce here.
The meat is really, really tender and the onions have pretty much turned into gravy.
So I’m going to turn that off and I’ve got my buttered egg noodles here that I’m
going to serve this over.
So now it’s time to eat.
A little bit of that and a little bit of this.
Oh my gosh.
Smells exactly like I remember it.
It’s a good sign.
OK.
Let me get a little bite.
It just occurred to me too if you wanted to add some mushrooms in like the last hour,
that would probably be bad ass, like a stroganoff.
Oh my god, you guys.
This is just fantastic.
This totally takes me back to being a kid growing up in this tiny little house with
my family using space heaters and fireplaces and just making this in the winter and it’s
probably also why I am an adult who likes beer and cannot speak.
Fetal alcohol syndrome.
Just kidding.
The alcohol cooks off.
It’s totally safe for kids.
All right.
Well I hope you try this wonderful recipe this winter.
I hope your family enjoys it.
If you have any questions, leave them in the comments below.
I will get to them as soon as possible.
Thanks for watching.
Bye.
[music]
Oh my god, this is so [expletive] delicious.