Beef stew
is classic comfort food—in one pot. All it takes are a few simple ingredients
and a bit of time…and a bottle of stout to add deliciously rich depth and
flavor. Guinness brand is a worldwide favorite, but any smaller, craft brewery
stout will be good in your stew. I used New Holland’s “The Poet” oatmeal stout
(thus, the raven on the bottle), and it had just the right amount of roasted,
chocolaty flavor to pump up the taste of the stew.
I usually
go with the traditional trinity of vegetables in beef stew—potatoes, onions,
carrots—because it’s a beautiful combination so why mess with it? For this
recipe, I added plenty of onions, but substituted sweet potatoes for the
russets and carrots. It’s the same potato goodness with the sweetness (and
color) of carrots.
|
Stew Ingredients |
Tip: Cook the beef chunks in two batches in order to sear the meat in an uncrowded pan. Lumping all the pieces together will make the beef steam instead of sear, resulting in unappealing gray meat. When the beef is seared, the pan will bear evidence:
Serves 5-6
Ingredients
- 4 tbsp
olive oil, divided
- 2-1/2 lb
beef chuck roast, trimmed and cut into 2-inch pieces
- sea salt
- freshly
ground black pepper
- 3 garlic
cloves, chopped
- 2 yellow
onions, chopped
- 1 12-oz
bottle stout
- 1-1/2 cups
low-sodium beef broth
- 1 tsp dried
oregano
- 1/2 tsp
dried red chile flakes
- 2 bay
leaves
- 4 small
sweet potatoes (about 1-3/4 lbs), peeled and cut into 1-inch pieces
|
Beef Chunks |
|
Sweet Potato Pieces |
Preparation
- Preheat the
oven to 275° F.
- Heat a
Dutch oven over medium-high heat and add 2 tablespoons of oil. Add half the beef
and season with salt and pepper.
- Sear
undisturbed until well browned on the bottom, 4 minutes. Turn and sear
undisturbed 3-4 minutes longer. Transfer to a plate and repeat with 1 more
tablespoon of oil and the remaining beef.
|
Beef Beginning to Sear |
|
Beef after Turning |
|
2nd Batch Seared |
- Reduce the
heat to medium and add the remaining 1 tablespoon of oil to the pot. Add the
garlic and onions and cook, stirring frequently, 3 minutes.
- Add the
stout and cook, scraping up brown bits, 1 minute.
- Add the
broth, oregano, chile flakes, and bay leaves and season with salt and pepper.
Cook 1 minute.
- Return the
beef to the pot, nestling into the liquid. Cover and place in the oven. Braise
2 hours.
- Stir the
sweet potatoes into the pot and continue braising until the potatoes are tender
and the beef is easily shredded with a fork, 45 minutes longer. Discard the bay
leaves.
|
Garlic and Onions |
|
Stout Added |
|
Broth Mixture Added |
|
Beef after 2 Hours |
|
Sweet Potatoes Added |
|
Cooked Stew |
To serve, divide the beef stew among 5-6 shallow
bowls and serve hot.
|
Beef and Stout Stew with Sweet Potatoes |
No comments:
Post a Comment