Recipes

Foolproof Beef and Dark Stout Stew

  • Servings: 6-8
  • Provided by:

    Ingredients Print Recipe

  • 2 lbs Stewing Beef, cubed
  • 1 tbsp Unsalted Butter
  • 3 tbsp Vegetable Oil
  • 3 tbsp All Purpose Flour
  • 3 tbsp Tomato Paste
  • 1 cup chopped Carrots
  • 1 cup chopped Celery Heart
  • 1 cup chopped Yellow Onion
  • 1 cup sliced Leeks, white and light green parts only
  • 3 whole Garlic Cloves
  • 1 pint Dark Stout Beer
  • 1 tbsp chopped Fresh Thyme
  • 1 tbsp chopped Fresh Rosemary
  • pinch Cayenne Pepper
  • Black pepper and Kosher Salt to taste

Directions

1. Cube the beef into bit-size pieces trimming excess fat or gristle.

2. Heat the butter and vegetable oil in a large pot over high heat.

3. Toss beef with flour, season with salt and pepper, brown the meat on all sides.

4. Rough chop carrots, celery, onions and leek.

5. Remove beef, adding tomato puree, sauté until browned.

6. Combine carrots, celery, onions, leek and chopped garlic and cook until tender.

7. Return the beef to the pot and any drippings.

8. Deglaze the pan with the dark stout beer, continue to cook until almost dry.

9. Add water to cover ingredients, adding fresh herbs

10. Simmer for 2-3 hours until the liquid has thickened and meat is tender. 10. Season with salt and pepper to taste

Accompanying recipe: Foolproof Yorkshire Pudding

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
Motion
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Good Cookin' with Bruce Aidells
Children's Programming