Beef Stew
Overview
In the thick of autumn and early winter, with the cold brisk air, there’s nothing more comforting than a warm bowl of soup or stew.
This stew is flavored by stout, paprika, bay leaf, and has a slight warmth brought to you by cloves. Anything it touches grabs onto the punch of flavor it provides. I frequently serve this with traditional mashed potatoes or a creamy cheddar cheese polenta. Or if you want, just quarter a couple of potatoes and throw those in for a one pot meal, as described below.
Serves 4
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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neutral flavored oil for the pot (1-2 tbsp)
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1 lb beef stew meat; can sub chuck, any roast (english, chuck, bottom eye, bottom round etc), cut into bite sized pieces
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1/4 cup all purpose flour
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1 tsp kosher salt + 1/4 tsp pepper
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1 tsp paprika
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1/4 tsp ground cloves
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1, 14-16 ounce can of stout such as Guiness
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1 yellow onion, sliced
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3 carrots, sliced
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3 celery stalks, sliced
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3 cloves of garlic, finely chopped
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1 bay leaf
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1 tbsp Worcestershire sauce
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1/2 – 1 cup of water*
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2-3 potatoes, scrubbed and quartered (optional, sometimes I make mashed potatoes instead!)
*a note about adding the water; should you want a thicker stew at the end of the cooking time, add a couple teaspoons of tapioca flour directly to the pot and whisk until there are no clumps, if you choose to use corn starch or potato starch make a slurry first; these will all thicken the stew to a decadent gravy like texture.
Method
In a large dutch oven over medium heat and add a tbsp or two of neutral oil (grapeseed, safflower, canola). In a large bowl, add 1/4 cup of flour, salt, pepper, paprika, cloves, and 1 lb of beef stew meat and toss together.
Place the meat into the dutch oven and allow the meat to brown evenly. Next, grab the stout and slowly pour into the pot, scraping up the brown bits at the bottom as you stir (um, HELLLLOOOO flavor town). The liquid will thicken slightly. Next, add in the sliced onions, garlic, carrots, celery, bay leaf, and potatoes, if using. Pour in your Worcestershire sauce, and your water. You’ll need closer to the 1 cup of water if using the potatoes, and maybe a little less than a cup if you’re not. You just want the ingredients to be covered slightly by the liquid.
Bring the pot to a boil, and then reduce to a simmer, place a lid on it, and cook for an hour and a half- two hours.
Bon Appetit!
The Best Ever Beef Stew
Ingredients
- 1 tbsp neutral flavored oil for the pot
- 1 lb beef stew meat; can sub chuck, any roast (english, chuck, bottom eye, bottom round etc), cut into bite sized pieces
- 1/4 cup all purpose flour
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tsp paprika
- 1/4 tsp ground cloves
- 1 14-16 ounce can of stout such as Guiness
- 1 yellow onion, sliced.
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, finely chopped
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1/2 – 1 cup water* *a note about adding the water; should you want a thicker stew at the end of the cooking time, add a couple teaspoons of tapioca flour directly to the pot and whisk until there are no clumps, if you choose to use corn starch or potato starch make a slurry first; these will all thicken the stew to a decadent gravy like texture
- 2-3 potatoes, scrubbed and quartered (optional, sometimes I make mashed potatoes instead!)
Instructions
- In a large dutch oven over medium heat and add a tbsp or two of neutral oil (grapeseed, safflower, canola). In a large bowl, add 1/4 cup of flour, salt, pepper, paprika, cloves, and 1 lb of beef stew meat and toss together.Place the meat into the dutch oven and allow the meat to brown evenly. Next, grab the stout and slowly pour into the pot, scraping up the brown bits at the bottom as you stir (um, HELLLLOOOO flavor town). The liquid will thicken slightly. Next, add in the sliced onions, garlic, carrots, celery, bay leaf, and potatoes, if using. Pour in your Worcestershire sauce, and your water. You’ll need closer to the 1 cup of water if using the potatoes, and maybe a little less than a cup if you’re not. You just want the ingredients to be covered slightly by the liquid.Bring the pot to a boil, and then reduce to a simmer, place a lid on it, and cook for an hour and a half to two hours.Bon Appetit!
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