Beef is the most requested meat in my house! My boys would eat it everyday if I let them, but I try only make it a couple times a week. Since it is winter I made a Beef and Beer Stew today. Who doesn’t love stew? There are a million variations of stew and every culture has their version. A stew is basically a tough cut of meat, think cheap, that has been cooked low and slow in a liquid (beer, wine, broth..). You can add any vegetables you like, but normally they are hearty root vegetables such as parsnips, carrots, potatoes, turnips…
Beef and Beer Stew
An excellent hearty stew made with beef, beer and vegetables.
- 2-3 lb Beef chuck, cut into bite sized pieces
- 2 Tablespoons Flour
- 1/2 lb. (5-6 Pieces) Bacon, chopped
- 1 large Bottle of dark beer, such as Guiness or any other stout
- 2 Cups Beef broth
- 1 Onion, chopped
- 1/4 teaspoon Dried thyme
- 1 Bay leaf
- 1 Tablespoon tomato paste
- 3 large Carrots, cut into large pieces
- 4 Yukon Gold potatoes, cut into bite sized pieces
- Salt and pepper
Preheat oven to 300°
Sprinkle beef with flour and salt and pepper.
In a large dutch oven (heavy bottomed pot) with a lid, saute the bacon until crisp. Remove to a plate.
In the bacon grease add the beef in batches until browned. Be sure and take your time-the browning makes a difference in the flavor. Remove beef to plate with bacon. Add a couple Tablespoons of oil if the pan gets too try in between batches.
Add the onions to the pot and saute until tender, about 5-7 minutes.
Add back the beef and bacon to the onions. Stir in the beer, stock, thyme, bay leaf and tomato paste. Bring the mixture to a simmer. Cover and place in oven for 2 1/2 hours.
During the last hour of cooking add the carrots and potatoes. Taste for seasoning and serve warm with crusty bread and a beer.
I like to buy tomato paste in tubes so I can use the amount I need and save the rest for a later date. Most recipes only call for 1-2 Tablespoons but the cans are much bigger. The tubes are able to close so you do not waste as much.