For The Stew-
- 1/2 lb slab bacon, cut into thick pieces
- 2 lbs chuck roast, chopped into 1 inch cubes
- 1 red onion, medium dice
- 2 carrots, medium dice
- 2 celery stalks, medium dice
- 8 ounces mushrooms, sliced
- 3 garlic cloves, finely diced
- 3 sprigs thyme
- 2 sprigs rosemary
- 12 ounces stout beer
- 3 cups beef stock
- olive oil
- salt and pepper
- flour for dredging
For The Garnish-
- sour cream
- parsley, chopped
- cheddar cheese, grated
- Over medium heat, add 2-3 tbsp oil
- Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pot and brown. Once deep golden brown, about 10-12 minutes, add the bacon. Stir to combine. Add the garlic, onion, mushrooms, carrots and celery. Season with salt and pepper.
- Tie the herbs together with kitchen twine
- Now add the stout and bring to a boil, scraping the bottom of the pot. Add the stock and herb bundle. Reduce heat to a simmer and cover than pan with a tight fitting lid. Cook until the chuck is tender, about 1 1/2-2 hours. Taste and adjust the seasoning.
- Remove the herb bundle and discard.
- Serve with a dollop of sour cream, a pinch of parsley, some cheddar cheese and crusty bread
Perk of making a stew? I can enjoy a glass of wine while it's busy simmering. Bonsoir!