1lbbeef 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 tspkosher salt
1/4 tsppepper
1 tsppaprika
1/4 tspground cloves
114-16 ounce can of stout such as Guiness
1yellow onion, sliced.
3carrots, sliced
3celery stalks, sliced
3clovesgarlic, finely chopped
1 bay leaf
1tbsp Worcestershire sauce
1/2 – 1 cupwater**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!