Simple Beef Stew

Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay area.

Total Time: 3 1/2 hours

Yield: Serves 4 to 6

2 1/2 pounds beef chuck, excess fat trimmed, cut into 1-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 large shallot, finely chopped, about 1/4 cup
3 cloves garlic, chopped
1 1/2 cups dark beer, such as porter or stout, divided
1/4 cup tomato paste
3 cups beef or chicken stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 large carrots, sliced 1/4-inch thick
2 medium Yukon gold potatoes, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks

Preheat the oven to 325 degrees. Season the beef with salt and pepper.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. (Burns family note: Use Le Creuset Dutch oven.) Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.

Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and saute until soft, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds more. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.

Add the remaining 1 cup beer, the stock, bay leaf, brown sugar, thyme, 1/2 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, stirring occasionally.

While the meat is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots, potatoes and onions and lightly season with salt. Saute until the vegetables begin to soften without browning, 4 to 5 minutes.

Add the carrots, onions and potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.

Remove bay leaf and serve warm ladled into bowls.

Sean: Omit carrots and potatoes

Published in: on April 11, 2021 at 8:23 am  Leave a Comment  

The URI to TrackBack this entry is: https://kristinsfavoriterecipes.wordpress.com/2021/04/11/simple-beef-stew/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: