Beef & Stout Stew – Serves 6
This beef & stout stew can be made by adding all the ingredients in a crock pot and cooking on low for 8 hours. If you want to go the extra step in taste but also work – braise it in a stovetop & oven safe pot or dutch oven. Either method creates a moist and tasty dish, but I prefer the stovetop/oven method when there is more time. What’s the difference? Crock Pots take longer but have less initial work, don’t reduce the liquid or concentrate the flavors as well as the stovetop or oven method, and generally don’t sear or brown (I would just skip this step in a crockpot for convenience). Below are directions for both methods.
- 2 1/2 lb chuck roast; trimmed & cut into 1″ cubes
- 2 Tbsp flour; all purpose or gluten free
- 2 Tbsp vegetable oil
- 2 cups (1 large) onion; diced
- 1 cup (1 large) leek; diced
- 1 Tbsp garlic; minced
- 2 Tbsp tomato paste
- 1 lb carrots; peeled and sliced into 1″ chunks
- 2 lb yukon gold potatoes; skin on; cut into 2″ cubes
- 2 1/2 cups Stout Beer
- 1 cup Beef Broth
- 6 sprigs thyme
- 1/4 cup parsley; chopped for garnish
- 3/4 tsp sea salt
- 1/4 tsp black pepper
If using a crockpot – throw all ingredients in a 6 qt crockpot, stir, turn on low for 8 hours.
For stovetop and oven: Preheat oven to 325F.
Mix flour in a large bowl with a pinch of salt.
Cube meat and pat dry with paper towels. Generously salt and pepper beef and toss with flour/salt combo.
Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot. When oil is hot, add beef and sear on all sides until deep brown ( ~ 2-3 minutes per side). You will have to do this step in batches as you don’t want to crowd the pan and steam the beef instead of searing it. Transfer the meat to a plate.
Reduce the pot to medium heat and add vegetable oil to lightly coat the pan (if needed) and add the onions. Cook covered, stirring occasionally ~ 4-5 minutes or until onions are translucent. Add garlic and cook ~ 2 minutes or until fragrant. Add seared beef to the pot and mix in tomato paste. Add carrots, potatoes, stout, beef broth, thyme, and 1/2 tsp sea salt.
Bring to a boil, reduce heat to a simmer, and transfer to the oven. Cook 2 1/2 hours or until meat is fork tender.
Remove thyme stems and garnish with chopped parsley
Happy Eating! Beckie
TIP: If the heat is too high and the onions start to burn, toss a couple ice cubes in the pot to cool it off and also lower the heat. You want the onions translucent, not caramelized.