Autumns Stout Stew
October 2, 2023 • 0 comments
This stew recipe is my favorite for the first cold nights of Fall and Winter and my go to for a St. Patrick's day dinner. Simple and delicious this stew can be made in a crock pot low and slow if your a busy bee or if you have the time stove top in your favorite dutch oven. This recipe makes about 6 servings.
- Servings: 6
Ingredients
- (4 tablespoons) vegetable oil
- (2 pounds) boneless beef chuck roast, stew meat, or short ribs work well for this recipe (cut into 1-inch cubes)
- Salt and fresh ground black pepper
- (1/4 cup) flour
- (5 cloves) garlic, minced
- (2 tablespoons) tomato paste
- (1 (11.5-ounce) bottle) Stout beer - I prefer Guinness
- (4 cups) beef stock, or more as needed
- (4 sprigs) fresh thyme
- (2 sprigs) rosemary
- (2) large bay leaves
- (2) medium onions, peeled and cut into large chunks
- (1 pound) carrots, peeled and cut into large chunks (5 to 6 carrots)
- (4 medium ribs) celery, cut into large chunks
- (1 pound) russet potatoes
Directions
- First, Using paper towels, pat the beef dry. Season beef all over with salt and pepper
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Then sprinkle my beef with flour coating it all as best as you can. Cook, turning occasionally, until beef is well browned. Transfer beef to a plate or bowl and reserve for later.
- Reduce the heat to medium add a little more oil as needed, now sauté your onions and celery in the same pot the beef was seared in. Cook just until the onions and celery are softened, Then add the garlic and tomato paste. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, rosemary, and thyme. Bring to a low simmer then add the beef back into the pot. Add your bay leaves, Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
- After one hour, remove the lid of the Dutch oven and stir in the potatoes and carrots. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes exposed, add some extra beef stock just to cover the top. Before serving, skim off any excess fat from the surface, adjust with additional salt and pepper to taste. I like to eat this with a nice buttered piece of crusty bread.
