Updated: 09/28/2016 5:08 PM | Print Story |  Email

Oktoberfest Beef Stew

Chef Jeff Anderson, the Culinary Brand Manager for Blue Plate Restaurant Company, shows you how to make a Stuttgart Beef Stew w/ Herb Spaetzle using the Freehouse Beer No 15 Oktoberfest.  The Freehouse is located in Minneapolis in the North Loop neighborhood.   
Stuttgart Beef Stew w/Herb Spaetzle
  • 4 Cups all purpose flour
  • 1 Tbl poppy seeds
  • 4 Tsp cornstarch
  • 1/2 Tbl salt, kosher
  • 2 1/2 Oz butter, melted
  • 8 Oz Freehouse No. 15 (Oktoberfest) 
  • 6 Oz eggs, beaten
  • 2 Tbl chopped chives
Combine dry ingredients mix in the butter then the beer and beaten eggs.
Let the batter rest in the refrigerator for 20 minutes.
Set up a simmering pot of water and place 1/4 to 1/2 cup of batter in a large holed strainer, press the batter through the strainer with a rubber spatula. Gently stir the spaetzle and simmer for 5 minutes. 
Scoop the spaetzle out of the water and serve immediately or shock in ice cold water, remove from water and store in refrigerator. 
Roast Beef
  • 2 Lb chuck roast
  • Kosher salt
  • 2 Tbl canola oil
  • 1 1/2 Qts beef broth
  • 16 Oz Freehouse No. 15 Oktoberfest
  • 1 Carrot peeled, and diced
  • 1/2 Yellow onion, peeled and diced
  • 2 Celery stalks, diced
  • 1 Bay leaf
  • 1 Garlic clove, smashed and diced
Preheat oven to 350 degrees.
Heat a skillet over medium heat, add the canola oil. Season the beef with kosher salt to coat. Sear all sides of the meat to a nutty brown crust.
Remove the beef from the pan and combine all of the remaining ingredients in a Dutch oven or oven safe pan with lid. Cook for 2 hours, test the meat for doneness and cook more if needed.