Amazing Beef Stew

This is the best beef stew we've ever had. I think you will really enjoy this recipe, which is adapted from the Classic Slow Cooker Beef Stew from the December 2013 issue of Cooking Light. My recipe does not use a slow cooker, but I've included those instructions in the comments if that is your preference.

Ingredients:

2 lbs. beef stew meat, I used this, or cut a boneless chuck roast into 2 inch cubes

1 1/2 tsp. sea salt or Real Salt

1 tsp. ground black pepper

2 tbsp. ghee (or expeller pressed coconut oil), like this one

2 large yellow onions, chopped in large chunks

6 garlic cloves, minced or thinly sliced

1 12-oz. dark beer, I used this one

1 cup beef or chicken/ turkey or pork stock

1 1/2 pounds potatoes, cut in approximate 1" to 1 1/2" chunks

1 pound carrots, cut in 2" pieces

4 thyme sprigs

2 bay leaves

1/2 tsp. paprika

1/4 cup water or stock

2 tbsp. unbleached all-purpose flour (or arrowroot powder, see comments below)

1 tbsp. Dijon mustard

1 tbsp. red wine or balsamic vinegar, I used this one

 

How To:

1. Stew Meat: Heat a medium sized soup pot (I used this) over medium-high heat and brown stew meat in 1 tbsp. ghee. Season with salt and pepper and cook about 5-10 minutes until browned on all sides. Remove meat from pot and set aside.

 

2. Vegetables: Add remaining ghee and sauté onions and garlic for about five minutes. Then add beer, scraping the pan to loosen any browned bits. Bring to a boil and cook for two minutes.

 

3. Remaining Vegetables: Add stock, bay leaves, and thyme, and then return beef to the pot. Cover with potatoes and carrots, sprinkle with paprika, salt and pepper. Return to a boil, then reduce heat to low/ medium-low and cover. Cook for about 4 hours until the potatoes and carrots are tender. Just leave it be, you'll maybe want to stir it or something, but don't.

Just added everything to the pot

 

4 hours later - see... I didn't stir it. :)

 

4. Finish Up: Add flour to water and stir with a fork or whisk to combine well. Add to the stew and cook, stirring occasionally, about 15 minutes until thickened. Stir in mustard and vinegar and discard bay leaves and thyme leaves. Serve!

 

Comments:

If using a slow cooker, after simmering the beer, gently pour the entire mixture into a slow cooker and then continue with the instructions as indicated above except you'll cook on "low" for 7 hours. 

 

If you do not want to use flour you could try thickening with a similar amount of arrowroot powder, which I imagine will work just as well.

This stew is so good. Serve it with a thick piece of sourdough bread with butter.

 

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This recipe was shared at Real Food Wednesday, Full Plate Thursday, Foodie Friday at Rattlebridge Farm, Foodie Friday at Simple Living and Eating, and Fight Back Friday. Please follow the links for more great recipe ideas!