Monday, December 9, 2013

Beef Stout Stew

There are few things better than a stew simmering in the kitchen making the apartment smell like heaven! If you have never gone to before then get your butts over there! I frequently peruse their website for recipes and have been happy with my meals every time. Brian bought 4 lbs, yes 4LBS!,of beef chuck because he really wanted stew. Real subtle way of requesting it huh? :) Brian really likes a good stout beer on cold days so I thought this recipe sounded like a win win.  

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! 

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