Beef Stew is the ultimate in satisfying, warming comfort food. Add to that, you’ve got your meat, vegetables and potatoes all in one pot. That’s definitely a win!
Prep time: 30 minutes
By February 6, 2014Published:
- 10 Servings
- 4 Pounds Chuck Meat cut into one inch cubes
- Black Pepper
- 1/3 cup Flour for dredging
- 2 11-12 ounce Bottles of dark Beer
- 2 Large Branches Rosemary
- 2 Tablespoons Tomato Paste
- 1 Pound Carrots (not baby) peeled & cut into one inch logs
- 4 Large Celery Stalks washed & cut into 1/2 inch slices
- 1 Pound Frozen Pearl Onions defrosted
- 24 Ounces New Potatoes (red, yellow & purple are pretty) washed & halved/quartered
- 1/2 Cup Fresh Parsley rinsed and minced
- Large Roasting Pan
- Dutch Oven
- Preheat oven to: 400˚ F.
- Trim any extra fat from beef cubes. Rinse beef and pat dry. Grate black pepper over beef cubes and then dredge them in flour. Shake off excess flour and arrange beef in a single layer in roasting pan. Place in preheated oven and roast 15 min. Shake pan to flip pieces around. Sprinkle with a little more flour and roast another 10 minutes. Spoon beef cubes and resulting liquid into dutch oven. Pour beer over beef. Add enough water (if necessary) to cover. Add rosemary and tomato paste. Stir well. Bring mixture to a boil and then reduce to a simmer. Cover pot. Simmer for 90- 120 minutes until beef is tender. Add carrots, celery, onions and potatoes. Simmer 45-60 minutes more until vegetables are cooked and beef can be cut with the back of a wooden spoon. Sprinkle with ½ cup minced fresh parsley. Serve hot with a green salad.
- Note: The gravy thickens on its own because of the dredged beef. If you prefer an even thicker gravy, remove a cup of gravy and mix it vigorously with three tablespoons flour so that there are no lumps and add that back into the pot. Stir again and serve hot.