Simple Beef Stew with Brown Ale
Servings 10
Calories
Ingredients
- 3 lbs boneless beef chuck roast trimmed and cut into 1 1/2 - 2 inch pieces
- 3 Tbsp olive or vegetable oil
- 2 medium onions finely chopped
- 2 celery stalks cut into 1/2 inch pieces
- 1 Tbsp tomato paste
- 4 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 1/2 cups one 12-oz bottle Belgian dark ale (Leffe Brune is my favorite)
- 2 tsp brown sugar
- 1 1/2 lbs Yukon Gold potatoes scrubbed and washed, cut into 1-inch pieces
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh dill
- 2 Bay leaves
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Adjust oven rack to middle position and preheat the oven to 325 degrees.
- Heat oil in cast iron pot or Dutch oven over medium-high heat. Add onions and cook 8 to 10 minutes, stirring occasionally, until well browned.
- Add garlic, tomato paste and continue cooking for another 2 minutes, stirring frequently. Stir in flour and continue cooking for another 1 minute.
- Add broth, 1 cup Belgian ale and sugar. Stir well. Bring to simmer and cook until slightly thickened, about 3 minutes.
- Add beef and return to simmer. Transfer to preheated oven and cook, uncovered, for 90 minutes. Give the stew a good stir halfway through cooking.
- Put on your oven mitts and carefully remove the stew from the oven. Stir in potatoes, carrots, celery and Bay leaves. Make sure the liquid covers all the vegetables. Cover. Continue cooking, covered, until the beef and the vegetables are tender, about 90 minutes. Give the stew a good stir halfway through cooking. You can also bring the stew to simmer on the stove before returning it to the oven, this will save about 30 minutes in the oven.
- Add in the remaining half cup Belgian ale, parsley and dill. Season with salt and pepper to taste. Stir will and serve immediately.