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 TheChew.com 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.  

Ingredients:
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

Directions:

• 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!