It has been rainy, dreary, and chilly here in Portland; November weather. It is the time that winter ales hit the stores and Jubelale from
Deschutes Brewery in Bend is one of our favorites. This is also the time to cook filling meals, one that take a long time to cook and make you feel all warm as well as cozy inside. The #SundaySupper team a couple of weeks ago was
Dishes that keep you warm and I made a Chicken Mushroom Stew. There were so many fantastic dishes and I finally tried one of them yesterday,
Beer-Braised Beef from Chris who blogs as
The Sustainable Dad. Let me just say, this recipe is a winner!!!
I made the following modifications but followed the rest of
the recipe
- 2 lbs. of beef stew {instead of 3 lbs}
- added 2 rustic chopped carrots with the onions
- added 1 Tbl Herbs de Provence
- added 3 medium sized, diced yellow skinned potatoes for the last hour
oh, and yes I used 1 bottle of Jubelale which was delicious.
This is an amazing recipe - so, so good!!!
- 2 lbs. of beef stew {instead of 3 lbs}