WEEKDAYS 1e|12c|p

Stout & Beef Stew

564 Stout Beef Stew
This hearty stew warms the soul and the tummy
skill level
Moderate
time
Over 120min
servings
8
cost
$$
Contributed by :
This hearty stew warms the soul and the tummy
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ingredients
  • 2 1/2 pound Beef Chuck or Eye Round (cut into 1" pieces)
  • 1 cup Flour (for dredging)
  • Salt
  • Freshly Cracked Black Pepper
  • Extra-Virgin Olive Oil
  • 1 large Onion (rough dice)
  • 2 Celery Ribs (rough dice)
  • 3 Garlic Cloves (smashed)
  • 2 tablespoons Tomato Paste
  • 2 Carrots (cut into 3/4-1 inch pieces)
  • 1 Parsnip (cut into 3/4-1 inch pieces)
  • 12 ounce Stout Beer
  • 1 cup Red Wine
  • 1 Quart Water (divided)
  • 1/2 bunch Thyme
  • 2 Russet Potatoes (cut into 3/4-1 inch pieces)
  • 1 pound Cremini Mushrooms (quartered)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 1/2 pound Beef Chuck or Eye Round (cut into 1" pieces)
    1 cup Flour (for dredging)
    Salt
    Freshly Cracked Black Pepper
    Season Beef with Salt and allow to come to room temperature while cutting your other  vegetables. Season Flour with Salt and Pepper and toss the Beef in the Flour to coat lightly, shaking off excess.
  • 2
    Extra-Virgin Olive Oil
    Heat a large Dutch oven over medium-high with a few tablespoons of Olive Oil. Working in batches, brown the Beef on all sides and remove to a plate.
  • 3
    1 large Onion (rough dice)
    2 Celery Ribs (rough dice)
    3 Garlic Cloves (smashed)
    Add the Onions and Celery to the hot Oil and cook for 2-3 minutes until lightly caramelized, seasoning with Salt and Pepper. Toss in the Garlic and cook just until fragrant.
  • 4
    2 tablespoons Tomato Paste
    2 Carrots (cut into 3/4-1 inch pieces)
    1 Parsnip (cut into 3/4-1 inch pieces)
    Add the Tomato Paste directly to the bottom of the pan and stir to coat the vegetables, cooking until rust colored. Add the Carrots and Parsnips and stir to coat in the Oil.
  • 5
    12 ounce Stout Beer
    1 cup Red Wine
    1 Quart Water (divided)
    1/2 bunch Thyme
    Deglaze with the Stout and Red Wine, scraping up brown bits from the bottom of the pot. Add the 2 cups of Water, Thyme and return the Beef to the pot. Bring up to a boil then reduce to a simmer. Cover and cook for 2 hours and 15 minutes.
  • 6
    2 Russet Potatoes (cut into 3/4-1 inch pieces)
    Remove lid and add remaining Water and Potatoes, cover and cook for 45 more minutes.
  • 7
    1 pound Cremini Mushrooms (quartered)
    Meanwhile, heat a large saute pan over high with a few tablespoons of Oil. Saute the Mushrooms, seasoning with Salt and Pepper, until browned on all sides.
  • 8
     
    Garnish stew with the Mushrooms and serve.

    Helpful Tips:
    1. Chuck, which is an inexpensive beef cut, works well since this cooks for a long time and becomes tender. Brown the beef first.
    2. Deglaze with the stout.
    3. Add the potatoes about 45 minutes before the stew is done so they don’t become mushy.

 
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