As the winter chill settles in, there’s nothing better than slowing down and savoring the comfort of rich, hearty flavors. At Reformation Brewery, we believe that good food and great beer bring people together, creating moments worth celebrating. This season, we’re embracing the coziness of winter with slow-cooked favorites like beef stew, perfectly paired with our Belgian Dubbel, Cadence. Its notes of caramel, fig, and dark fruit add depth to every bite and sip. Ready to bring warmth to your table?
We reached out to Atlanta-based, James Beard-nominated writer Stephanie Grant to share her take on cozy winter cooking with craft beer—keep reading to discover how she crafted a rich, comforting beef stew made with our Cadence Belgian Dubbel.
I like to find joy in all aspects of life. I love the slowness of winter after the bustle of the holidays. Spring encourages us to come back outside and enjoy how nature comes alive around us. In summer, though the heat and humidity can be unbearable, it’s easier to tolerate when there’s an abundance of peaches and tomatoes at the farmers’ market. While I can find joy in each of the seasons, I have a favorite: winter. I get giddy when the winds of winter arrive, bringing a beautiful chill with them. It feels like everyone breathes a sigh of relief after enduring the dog days of summer.
Even though I miss the long summer days where the sun shone brightly until 8 PM, I love the cozy nights of winter. When the sun starts to slip away before I’ve even finished cooking dinner, I know it’s time to dive into my bag of winter favorites. Everything seems better in the winter, especially the food.
Just as summer’s sweltering weather demands fresh, bright, and refreshing flavors, the chill of winter calls for something rich, cozy, and warm. Winter food is hearty and comforting, embracing the soul, which is exactly what you want when the chill creeps into the air. Roasted, caramelized, and braised foods of winter encourage us to go deep and get cozy. The dishes get richer and simmer longer, perhaps because the nights are cold and long.
Once the temperature drops, it’s time to crank up the oven and pull out the Dutch oven and sheet pans for some delicious fun. By September, I’m roasting every vegetable that comes my way—brussels sprouts, radishes, carrots, potatoes, broccoli, butternut squash, and more.
Like my sheet pan, my Dutch oven rarely gets a break. I’ve been craving chili since July, but am trying to hold off on making it until the high of the day dips down to at least 60 degrees. But my Dutch oven has already been put to work braising pork shoulders and chicken thighs until they’re tender and flavorful. But nothing beats beef stew for me. This simple and versatile dish is a must-have every winter, whether I use classic chuck roast or go for rich and decadent short ribs.
Sometimes I crave Kalbi Jjim, a Korean beef stew with deep flavors, while other times, I want classic American beef stew, so straightforward I can make it with my eyes closed. And of course, I’ve made the French classic, beef bourguignon several times. As someone who enjoys vegetarian dishes just as much as meaty ones, I’ve even made mushroom bourguignon.
This year, I’m excited to try All-American Beef Stew by J. Kenji López-Alt, a culinary genius known for bridging the gap between science and food. I love how he examines every ingredient and technique to achieve the optimal results.
What makes this recipe special is how it intensifies the umami with the addition of tomato paste, anchovies, soy sauce, and Worcestershire sauce. This combination enriches the dish, making it richer and more satisfying. The addition of gelatin creates a silky texture that makes the stew a joy to eat. Usually, I serve my beef stew with creamy potatoes or grits, but for the first time, I served toasted bread with my stew. The silky sauce in this recipe deserves to be soaked up with a piece of toasty, buttered bread.
While I usually adjust recipes to suit my taste preferences, I followed Kenji López-Alt’s recipe to the letter, except for swapping out the wine for Reformation Brewing’s Cadence. Cadence is a dry, easy-drinking Belgian Dubbel with deep fruit aromas, hints of caramel, figs, and Belgian candi sugar.
Originating from Belgium, Dubbels are dark brown ales with strong flavors of dark fruits like raisins, prunes, and dates. They pair well with espresso, soft cheeses, rich sauces, vegetable soups, or root vegetables. With beef stew, Dubbels complement the rich broth created from simmering vegetables and seared beef. The sweetness in the Dubbel contrasts beautifully with the rich, savory, and umami flavors of the stew. This winter, I encourage you to cook up your favorite beef stew or mushroom bourguignon recipe and pair it with Cadence.
Stephanie, a James Beard-nominated writer based in Atlanta, has been immersed in the beer industry since 2018. Her writing has graced the pages of publications such as CraftBeer.com, Good Beer Hunting, and the New Brewer. In 2023, she founded The Share Community, an online platform dedicated to fostering support among Black and Brown women and non-binary individuals pursuing careers in craft beer. Stephanie also provides content strategy and creation services to companies in the food and beverage space, serving both B2B and B2C audiences.
