 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Ingredients:
there is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. we prefer the flavor of guinness draught in this stew (with guinness extra stout a close second), but you can substitute another brand of stout or a dark ale, such as rogue chocolate stout or newcastle brown ale. |
ingredients |
1 boneless beef chuck roast (3 to 3 1/2 pounds), trimmed and cut into 1 1/2-inch chunks |
salt and ground black pepper |
3 tablespoons vegetable oil |
2 medium onions , minced |
1 tablespoon tomato paste |
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) |
3 tablespoons unbleached all-purpose flour |
1 1/2 cups low-sodium chicken broth |
1 (12-ounce) bottle (about 1 1/2 cups) guinness draught (see note) |
1 tablespoon minced fresh thyme leaves , or 1 teaspoon dried |
2 bay leaves |
1 tablespoon dark brown sugar |
1 1/2 pounds red bliss potatoes (about 5 medium), scrubbed and cut into 1 1/2-inch chunks |
1 pound carrots , parsnips, or a combination, peeled and cut into 1-inch chunks |
2 tablespoons minced fresh parsley leaves |
Directions:
1. 1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
2. 2. Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
3. 3. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
4. 4. Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.
|
|