Beef stew is a winter stable in our household; its rich flavours are the perfect pairing for a cold winter's night. Paired with a great beer, like BLACKLIST Black German Lager, it's just about the perfect cool weather dinner.
- 1 Kg beef roast/chuck, cut into 1" cubes
- 3 Tbsp olive oil
- 2 large yellow onions, diced
- 3 russet potatoes, peeled and cubed
- 2 carrots, chopped
- 225g white button mushrooms, quartered
- 4 cloves of garlic, diced
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 tbsp tomato paste
- 250ml beef broth
- 1 can of BLACKLIST Black German Lager
- Fresh thyme
- Salt and pepper to taste
Serves 6 (or 4 if you're hungry)
STEP BY STEP1. Preheat the oven to 350° F
2. In an oven-safe pot or dutch oven, add olive oil and brown cubed beef on medium-high heat until a nice brown crust is achieved; remove meat from pot and set aside
3. Add onions to pot and cook until they begin to turn glassy, 3-5 minutes. Add carrots and potatoes and cooked for 3-5 more minutes, until carrots begin to soften
4. Add beef broth, tomato paste, bay leaf, and BLACKLIST to pot; bring to a simmer. Return meat to pot, stirring to combine.
5. Stir flour into pot to thicken slightly; season lightly with salt and pepper. Add 2-3 sprigs of thyme to pot.
6. Cover pot with lid and place in oven to cook, approximately 2 hours, stirring occassionally. When done, meat and vegetables should be fork tender, and the liquid will have reduced by approximately half.
7. Approximately 15 minutes before the stew is removed from the oven, heat the butter in a separate pan over medium high heat. Add garlic and mushrooms to pan and cook until the mushrooms begin to brown, about 5-7 minutes. Set aside.
8. When ready to serve, top each bowl of stew with a portion of the fried mushrooms and garlic.
Need to reheat leftovers? Make sure you keep some, because this stew is even better the next day. Best reheated in a 350° oven for 30-45 minutes before serving. If the stew seems dry, add a cup of BLACKLIST (or, if you're out, beef broth will do) to the pot before reheating.