Hop to It for Fall Eating

Crisp fall weather calls for us to change out our cooking habits and for me that means low and slow fix it and forget it comfort food. One of the key ingredients I like to use frequently is beer.

Made from hops, barley and other cereals, beer is one of the best seasoning agents for marinades for meat, fish and seafood and a natural tenderizer. Added to a simmering stew, it imparts a rich dark color and boosts the flavor and there is no lingering aftertaste of alcohol as it evaporates in the cooking process.

This stew could not be easier to make as there is no pre-browning of any ingredient. Everything goes into a pot and cooks slowly for a couple of hours until the meat is fork tender.

Get my recipe for East Beef Stew here.