One of our customers sent in this fantastic beef stew recipe. Perfect for those winter evenings. Cook it slow, and let the aromas fill your house!
- 3-4lbs chuck roast, cut into 2-inch chunks
- 3 medium onions (any color)
- 5-6 large carrots – 5 sprigs of rosemary
- 1 lbs of small baby potatoes (or large Yukon Gold potatoes cut into chunks, +/- 3 handfuls
- 4 cloves of garlic
- 5 stalks of celery
- 16oz bottle of Guinness or other stout (It’s not exact science. A bit more or less won’t hurt things!)
- 2 cups of beef broth (possibly a bit more)
- 3 Tbsp of tomato paste
- 2 Tbsp of Worcestershire sauce
- 1 Tbsp of corn starch or flour
- Salt & pepper
Preheat oven to 325F
Take 1 onion, all celery stalks and 2 carrots, and cut them into very fine dice (about the size of your pinky nail, also called ‘mire poix’).
Cut the remain onions and carrots into large chunks.
Cut potatoes into 1-inch chunks (or leave the baby potatoes whole).
In a heavy cast iron pot (or Dutch oven), brown the beef chunks in butter or olive oil over medium-high heat. Don’t crowd the pot or they won’t brown. You will have to do this in batches. You want them nice & brown on all sides. They do not need to be fully cooked at this point. Season with salt & pepper as you brown them.
Leave the browned burnt bits in the pan! Add mire poix and cook over medium heat until soft & glassy. Add a bit more butter or oil, if needed. Add a splash of Guinness and scrape browned burnt beef bits off of the bottom. Add tomato paste and stir to incorporate with the diced veg. Season with salt & pepper.
Add corn starch (or flour), and stir to coat veg mixture. It’ll likely start to be pasty and mushy at this point.
Add the browned beef, large chunks of onion & carrots and potatoes, and pour in the remaining Guinness, the beef broth & Worcestershire sauce. You want your beef to be submerged (or almost submerged) into the liquid. Add sprigs of rosemary over the top as well as diced garlic.
Bring to a simmer. When simmering, put lid on the pot and transfer to your oven for approx. 3.5 to 4 hours.