Stout Beef Stew
Ingredients
For The Stout Beef Stew
- 1 bottle (12 oz) stout beer (suggestions: oatmeal stout, double-chocolate stout)
- 2 lb stew beef (vein end sirloin or chuck), cut into large cubes
- 2 medium yellow onions, diced
- 2 carrots, diced
- 1-½ Russet potatoes, coarsely chopped (keep cut potatoes in water)
- 3 ribs of celery, diced
- 1 rutabaga, diced
- 1 turnip, diced
- 2 shallots, diced
- 2 garlic cloves, diced
- 2 quarts beef stock (can use veal or chicken stock)
- ⅔ cup flour
- 3 tbsp unsalted butter
- canola oil
- salt & pepper
- thyme
- parsley
- sage
- rosemary
For The Grilled Bread
- baguettes
- canola oil
- salt & pepper
- fresh parsley
How-to
Prepare the Stew
- Preheat a stock pot with some canola oil and butter
- Season the meat with salt & pepper
- When oil is hot, carefully add meat to the pot in a single layer and brown on all sides, 5-7 minutes. If the bottom of the pan gets brown, it's OK -- this is called "fond" and will add flavor
- Keep flame on high but keep an eye on the meat to sure it doesn't burn
- Add 3 tbsp unsalted butter
- Remove pot from heat and gradually sprinkle in 2/3 cup of flour, about 3 tbsp at a time and stir to coat meat, return to heat and cook flour for 1 minute
- Add shallots, garlic and canola oil and scrape the bottom of the pot to release the fond
- Add diced onions, carrots, turnips, potatoes and celery, stir to coat with oil and cook vegetables for about 1-1/2 minutes
- Add beef stock, scrape fond off the bottom of pot and cook for 4 minutes
- Taste and add salt & pepper if necessary
- Add potatoes (and potato water if needed for moisture) and simmer for 30-35 minutes on medium-low heat
- Add beer and cook for 5 minutes to burn off alcohol, then continue to simmer for another 15-20 minutes
- Check to be sure stew is not sticking to the bottom of the pan, add fresh rosemary, thyme and sage to taste and simmer at medium-low heat for another 30-35 minutes
Grill the Bread
- Split a baguette lengthwise
- Brush with canola oil
- Add salt, pepper and fresh parsley
- Grill for about 1 minute until crusty or broil for about 30 seconds (keep and eye on it so it doesn't burn)
Serve the Stout Beef Stew
- Ladle a heaping portion into a large bowl
- Top with chopped fresh parsley and chives
- Add the grilled bread