Beef and Stout Stew

This rich and nourishing stew is ideal for cold winter nights. Take your time simmering this stew to allow the meat to become fall-apart tender.


Ingredients:

• 2 packages of Beef Stew meat
• 1-2 onions diced
• 4-6 carrots, peeled and cut into 1-inch sections
• 3-5 large potatoes, peeled and cubed
• 1-2 branches of thyme
• 1-2 branches of rosemary
• 2 cloves of garlic, minced
• 1/3 cup of flour
• 2 tablespoons of olive oil
• 3-5 tablespoons of tomato paste
• 2 teaspoons of dark brown sugar
• 1 tablespoon of Worcestershire sauce
• 1 bottle of stout
• 2 cups of chicken or beef stock
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Toss the beef stew meat in flour, salt, and pepper until lightly coated.
2. In a large Dutch oven, heat some of the oil on medium-high heat until it shimmers.
3. Sear the beef in small batches, allowing the pieces to brown lightly, but not cook all the way through. Set the seared pieces aside on a plate.
4. Add the onions and carrots to the pot, stirring and scraping the bottom of the pot frequently. Cook until the onions are translucent.
5. Add in the herbs and garlic, then stir in tomato paste, brown sugar, and Worcestershire sauce, stirring until combined.
6. Deglaze the pot with the bottle of dark beer, stirring frequently until any remaining beef pieces that were stuck to the pot are released.
7. Add in the stock, stirring until the liquid is combined. Add in the beef pieces and any juices the stew meat released.
8. Bring the pot to a boil, then cover and turn on the stove’s lowest heat or cover and allow to cook in the oven at 250 degrees Fahrenheit. Cook for at least an hour, until the beef is fork tender and falls apart.
9. Serve garnished with fresh parsley.