Beer and Iron Beer Broth Hamburger Stew Recipe Cooked in a Cast Iron Dutch Oven

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: vegetable broth

Non-alcoholic beer retains flavor without alcohol.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Get a 5-quart Dutch oven (Lodge from the 1930s) or a 10-inch cast iron Dutch oven.

Add bacon ends to the Dutch oven to render fat.

Saute the bacon until it is frying down and flavorful.

Add 1 cup of onions and minced garlic to the bacon in the pot.

Add ground beef and cook until almost done.

Add bell pepper for color.

Add quartered and sliced carrots.

Add celery to the mix.

Add fresh tomatoes (store-bought is fine).

Add potatoes, cutting them into 1-inch cubes.

Season with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon Italian seasoning.

Mix all ingredients well and flatten down to avoid creating a soup.

Pour in porter beer first, followed by 1 cup of broth (add more if needed).

Cover and let simmer for about 5 minutes.

Check for saltiness by sampling the broth; add about 1/2 teaspoon salt if needed.

Cover and let it simmer on medium heat.

Check the potato for doneness; if almost done, add mushrooms and frozen green beans or fresh green beans first.

Add 1/2 to 1 cup of corn and cover to finish cooking.

Check if the potatoes and carrots are done to determine if the stew is ready.

Serve the stew topped with cheese and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens