Beef and Beer Stew
"Pretty standard stew started on the stove and finished in the oven. One of my favorite ways to use beer. Great on a cold day."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
4-8
ingredients
- 1⁄4 cup olive oil
- 2 lbs beef (any will do, if a roast cut into 1-inch cubes. If using steak brown before slicing into strips again)
- flour, for coating meat
- 1 onion, chopped
- 8 ounces mushrooms, quartered (button or cremini)
- 2 tablespoons tomato paste
- 4 garlic cloves, minced or grated in
- 1 dark beer
- 1 lb carrot, peeled and cut in 1 inch pieces
- 6 medium red potatoes, halved and quartered (roughly 2 pounds)
- 2 bay leaves
- 4 cups beef broth
- 6 ounces frozen peas
- salt and pepper
directions
- Preheat oven to 350.
- Heat oil in a Dutch oven over medium-high heat. Dry meat, season with salt and pepper, and coat with flour.
- Brown the meat and transfer to a plate when well browned. Add onion and mushrooms to the pot, cook until the mushrooms are browned and onions softened.
- Add tomato paste and cook until the paste deepens in color. Toss in the garlic and cook until fragrant, 15 to 30 seconds.
- Poor in the beer and allow to cook a minute until the suds are gone. Add in the potatoes, carrots, and bay leaves.
- Tip the juices that have accumulated around the meat into the pot and add in the meat (Slice meat if using a steak variety and then add to the pot.).
- Add in a teaspoon of salt and ¼ teaspoon pepper. Pour in the beef broth.
- Cover and place in the preheated oven and cook for 3 hours.
- Remove from the oven and add in the peas. Recover and allow the peas to thaw and heat through, about 10 minutes. Salt and pepper to taste.
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