What could be better than a succulent beef stew with a hint of stout beer?
things you'll need.
For the Stew:
1/2 pound slab Bacon (cut into thick pieces; 1/2-inch x 1 1/2-inch)
2 pounds 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
1 12-ounce can Stout Beer
3 cups Beef Stock
Salt and Pepper
Flour for dredging
Cheddar Cheese (grated)
Liquid Measuring Cup
Measuring Cup (set)
Long Stirring Spoon
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients Olive Oil
instructionsFor the Stew: Over medium heat in a heavy bottomed pot, add 2 to 3 tablespoons of olive oil.
ingredients 2 pounds Chuck Roast (chopped into 1-inch cubes) Flour for dredging 1/2 pound slab Bacon (cut into thick pieces; 1/2-inch x 1 1/2-inch) 3 Garlic cloves (finely diced) 1 Red Onion (medium dice) 8 ounces Mushrooms (sliced) 2 Carrots (medium dice) 2 Celery stalks (medium dice) Salt and Pepper
instructions Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pan and brown. Once deep golden brown, about 10 to 12 minutes, add the bacon. Stir to combine. Add the garlic, onions, mushrooms, carrots and celery. Season with salt and pepper.
ingredients 3 sprigs Thyme 3 sprigs Rosemary
instructions Tie the herbs together with kitchen twine.
ingredients 1 12-ounce can Stout Beer 3 cups Beef Stock
instructions Now add the stout and bring to a boil, scraping the bottom of the pan. Add the stock and herb bundle. Reduce heat to a simmer and cover the pan with a tight fitting lid. Cook until the chuck is tender (about 1 1/2 to 2 hours). Taste and adjust the seasoning.
instructions Remove the rosemary and thyme sprigs and discard.