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July 2018
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Indian Inspired IPA Beef Stew:

I wasn’t sure what to call this dish since it isn’t really a curry and the addition of beer kind of throws it a wrench it to it also but as you can see I settled on a vague inspired title!  This no holds bar stew that is inspired by Indian spices and a beer that was made for to survive the heat ofIndia.  It has loads of flavor and is very satisfying change of pace after all that holiday food.

Oh, this is a bit hot, cut done the cayenne and remove seeds and ribbing from the sarono as your spice tolerance dictates.

Spice blend:

  • 1/2 tsp. cayenne
  • 1 tsp. cardamom
  • 1 tsp. turmeric
  • 2 tsp. coriander
  • 1 Tbls. cumin
  • 1/2 tsp. ground clove*

Mix spices together and set aside.


  • 1 onion diced
  • 3 cloves of garlic minced
  • Glug of olive oil
  • Spice blend (see above)
  • 2-3 lbs. of chuck roast cubed
  • ¼ cups flour (enough to lightly cover beef cubes)
  • 1 inch of fresh ginger peeled and minced
  • 2 sarono chilies
  • 1 12 oz bottle of an IPA styled beer (I used Odell’s Barrel 5 IPA)
  • 15 oz can coconut milk
  • 2 bay leaves
  • 15 oz can diced tomatoes
  • 15 oz can of chickpeas
  • Salt and pepper to taste
  • Handful of cilantro chopped

Put a stock pot or Dutch oven on the stove top with medium heat, add olive oil and onions, cook for 2 minutes then add garlic, cook until onions are translucent add sarono peppers and ginger and cook till softened, 8ish minutes.  Add spice blend and “toast” for a minute or two stir constantly to avoid burning then add beef cubes that were dusted with the flour and season with salt and pepper and you can add more olive oil if needed.  Cook until browned.  Add beer and deglaze the pan scraping off any brown bits on the bottom of pan then add coconut milk and bay leaves, cook for 45 minutes.  Add tomatoes and chickpeas, adjust seasoning to taste, cook for 20 or so more minutes, longer you cook the more tender the meat will be and the spices will richen.  Just before you take off the heat add the cilantro stir and serve.

Serve with rice and naan bread.


Cooks’ Note: Sub water or beef stock for beer.  I chose IPA style since it was developed for sailing ships that went from England to India and has a hoppy floral bitter taste that stands up to this stew quite nicely.  Other robust ales could work well but I would stick to browns and amber ales.

Oh, I didn’t do this but a dollop of Greek yogurt or yogurt sauce would be really good over the top of this dish, it would cut some of the spice down, will try it next time.

Side Note:  Clove is a wonderful spice that is very aromatic and a good addition to any spice rub/blend but be careful, it can be really strong and overpowering.  I like to add a little to my hamburger, it adds a nice fresh zip to it!

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