What could be better than a succulent beef stew with a hint of stout beer?
Beef Stew with Beer
- For the Stew:
- 1/2 pound slab Bacon (cut into thick pieces; 1/2-inch x 1 1/2-inch)
- 2 pounds Chuck Roast (chopped into 1-inch cubes)
- 1 Red Onion (medium dice)
- 2 Carrots (medium dice)
- 2 Celery stalks (medium dice)
- 8 ounces Mushrooms (sliced)
- 3 Garlic cloves (finely diced)
- 3 sprigs Thyme
- 2 sprigs Rosemary
- 1 12- ounce can Stout Beer
- 3 cups Beef Stock
- Olive Oil
- Salt and Pepper
- Flour for dredging
- Sour Cream
- Parsley (chopped)
- Cheddar Cheese (grated)
- For the Stew: Over medium heat in a heavy bottomed pot, add 2 to 3 tablespoons of olive oil.
- Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pan and brown. Once deep golden brown, about 10 to 12 minutes, add the bacon. Stir to combine. Add the garlic, onions, mushrooms, carrots and celery. Season with salt and pepper.
- Tie the herbs together with kitchen twine.
- Now add the stout and bring to a boil, scraping the bottom of the pan. Add the stock and herb bundle. Reduce heat to a simmer and cover the pan with a tight fitting lid. Cook until the chuck is tender (about 1 1/2 to 2 hours). Taste and adjust the seasoning.
- Remove the rosemary and thyme sprigs and discard.
- For Garnish: Serve with a dollop of sour cream, a pinch of of parsley and some cheddar cheese.