WEEKDAYS 1e|12c|p

Pop's Beer-Braised Bold Beef Stew

Amanda Freitag
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Servings: 8
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easy
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2+ hr

This slow cooked beef stew is delicious on its own, or on top of some yummy spaetzle!


  • Ingredients
  • step-by-step directions
Ingredients
Pop's Beer-Braised Bold Beef Stew
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 pounds chuck roast (cut into 1 1/2-inch pieces)
  • 4 tablespoons unsalted butter
  • 2 medium Spanish onions (diced)
  • 2 large carrots (peeled and diced)
  • 1/2 bottle red wine (about 1-2 cups)
  • 2 bottles dark beer
  • 4 cup low-sodium beef stock
  • 1 pound baby carrots (peeled)
Directions
  • In a medium bowl, add the flour, ¼ teaspoon of salt, and ½ teaspoon of pepper, and mix to combine. Add the beef cubes and coat evenly with the seasoned flour. Transfer to a mesh strainer and shake off any excess flour.
  • Place a Dutch oven or a large heavy-bottomed pot over medium-high heat and add the butter. As soon as the butter melts and starts to foam, add the beef cubes in batches, in one even layer. Really let the beef brown on one side, about 3 to 4 minutes. Turn the meat with tongs and brown it well on the other sides, about 4 more minutes. Remove browned beef to a plate, leaving the butter and the flour solids in the pan. Continue browning the rest of the beef.
  • Add the onions and diced carrots to the pot and sauté over medium heat until they begin to caramelize, about 5 minutes.
  • Deglaze the pan with the wine, using a wooden spoon to scrape all of the browned bits from the bottom of the pot, and simmer until the wine has reduced by half, about 10 minutes. Add the beer and cook until reduced by half again, about 10 minutes.
  • Return the browned beef cubes to the liquid and cover with the stock. Bring to a simmer, then turn down the heat to low and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cover and cook on low heat until the meat is fork-tender, about 2 hours, stirring occasionally to prevent it from scorching on the bottom.
  • Add the baby carrots and cover. Cook for another 30 minutes, or until they’re tender. Taste and adjust the seasoning or add a bit more water if it has become too thick.
  • To serve, ladle stew over Michael's Crispy Spaetzle.

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