- 2 tablespoons of olive oil or butter
- 1 3/4 pounds of beef tenderloin or porterhouse steak cut into 1 inch cubes
- 2 small spanish onions, chopped
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon Old Bay spice blend
- 2 cans of Umbrella Weather Stout (one for the recipe and one to drink)
- 1/2 cup halved and pitted Kalamata olives
- 1/3 cup of raisins
- 1 x 15 oz can of chickpeas, drained
- 1/2 cup chopped fresh cilantro
- 1 x 28 oz can crushed tomatoes
- 1 teaspoon lemon peel
- Juice of 1 lemon
- 1 cup kale, chopped
- Heat 1 tablespoon of oil (or butter) in a large saucepan over medium-high heat
- Sprinkle beef with salt and pepper
- Working in batches, add the beef to the pan and brown on all sides. This should take roughly 3 minutes per batch. Be careful not to overcook the beef, you are just browning it at this stage. Transfer the browned beef to a plate and set aside
- Add the remaining tablespoon of oil (or butter), onions, carrot and garlic to the pan. Cook until vegetables are soft, stirring frequently. Should take about 10 minutes
- Add all the spices stir for 1 minute to ensure all the vegetables are evenly coated.
- Add the stout, olives, raisins, chickpeas, crushed tomatoes and cilantro and bring to a boil. Turn the heat to medium and simmer with a cover on for 30 minutes to an hour. The time is up to you, but the longer you simmer the better it will taste. Remove the cover and allow to simmer for a further 5 minutes, until it begins to thicken.
- Add beef, any juices on the plate, kale, lemon juice and lemon peel.
- Stir until the beef has warmed up completely. How long you keep the beef in will be completely dependent on how done you prefer your beef. It should only take a few minutes to warm it through. Cook it a few minutes longer if you don't like your meat to be pink.
- Spoon into bowls and serve with more Umbrella Weather Stout.
Makes 6 servings - 490 cal per serving.
Cooking with Beer Recipe Archive