Updated: 09/28/2016 5:08 PM
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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.
- 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.