Christmas Ale Stew

As I write this column, the snow is falling outside my new place in the Cleve. I have moved from my beloved Philadelphia, where I have been for my entire adult life, back to my home state. While I am sad that I will be leaving so many wonderful people and places behind, I am excited to be home.

To celebrate closing on my house [today!], the weather gods have given me a snow storm. There’s nearly a foot of snow on the ground and I couldn’t be happier about it. To celebrate the lake effect snow and the comfort of my new home, I made some hearty, warm-your-bones stew. Christmas Ale Stew, actually.

Great Lakes Christmas Ale has been a favorite brew of mine long before I was ever a craft beer gal. To this day, I covet it dearly. Now that I’m back in the big O, I can get it a little more easily… which means, I’m more comfortable using this precious resource to enhance my cooking.

Beef. Barley. Fresh Rosemary. Great Lakes Christmas Ale. It’s a perfect stew to put in the crock pot in the morning and have it cook all day while the snow falls to the ground. If people trek over to your house, you’ll have something hot and ready. If you’re staying in and hibernating, you’ll have no desire to leave.

Thanks for the snow, Ohio. I missed you too.

An ode to my favorite holiday beer.

CHRISTMAS ALE STEW
A beef and barley slow cooker stew with Great Lakes Christmas Ale and fresh rosemary
2 lbs sirloin, cut into 1-inch cubes
4 cups beef broth
2 bottles Great Lakes Christmas Ale
6 oz tomato paste
1 small onion, diced
6 heirloom carrots, peeled and coined
1 cup pearl barley, rinsed and sorted
3 tbsp fresh rosemary, roughly chopped
salt and pepper, to taste
plain greek yogurt, for topping

Place all of your ingredients (except greek yogurt) into the crock pot. Mix.

Cook on low for 8-9 hours or on high for 5-6 hours.

Top with plain greek yogurt. Serve with a hunk of crusty bread, butter and sea salt and a festive glass of Great Lakes Christmas Ale.