Beef Stew

Beef Stew
Print Recipe
The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn't appear to have enough liquid for a stew, but in the end it was amazing.
Servings Prep Time
4 people 20 minutes
Cook Time
2 hours
Servings Prep Time
4 people 20 minutes
Cook Time
2 hours
Beef Stew
Print Recipe
The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn't appear to have enough liquid for a stew, but in the end it was amazing.
Servings Prep Time
4 people 20 minutes
Cook Time
2 hours
Servings Prep Time
4 people 20 minutes
Cook Time
2 hours
Ingredients
Servings: people
Instructions
  1. Cut the beef into 1 1/2 inch chunks and season with salt and pepper.
  2. Preheat oven to 300* F. Heat a dutch oven on the stove over medium-high heat until hot, then add the vegetable oil, swirling to coat the pan. Add the beef leaving some space between each piece so they each sear well. It may help to do this step in batches.
  3. Fry the beef until you see it start to have a dark brown crust forming around the edges. Flip each chunk over and do the same for the other sides. Transfer the browned beef to a bowl, set aside.
  4. Add the onions and garlic to the now empty pot. Turn down the heat to medium-low and cover with a lid. Let this steam for 10 minutes.
  5. Remove the lid and turn up the heat to medium-high. Allow the onions to fully caramelize. Stir continuously to prevent burning. This should take 15-25 minutes.
  6. Add the stock, stout, soy sauce, tomato paste, bay leaves, rosemary, and carrots to the pot with the onions. Stir to combine, then add the beef to the pot, bringing to a simmer.
  7. Cover with a lid and place in a 300* F oven until the beef is tender, about 1 to 1 1/2 hours.
  8. When the meat is tender, remove the pot from the oven and skim off 1 tbsp of fat to set aside and then skim off any additional fat and discard.
  9. To the fat you saved, add 1 1/2 tbsp of flour and stir until a smooth paste forms.
  10. Add a ladle (about 1 cup) of liquid from the stew to the flour mixture and whisk until smooth. Pour this mixture back into the pot and stir until it's evenly incorporated.
  11. Remove the bay leaves and rosemary. Add the potatoes, mushrooms, and mushroom powder. Return to the oven for an additional 20-30 minutes, or until the potatoes are tender.
  12. Salt to taste.
  13. Serve with crusty bread and enjoy!
Recipe Notes

Mushrooms and mushroom powder are my additions. The original recipe called for peas, which I hate. The mushrooms also help to add some umami flavor.

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