Stout-braised beef stew

Prep 15 min
Total 3 hours
Serves 4

There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.

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Ingredients

1.5 kg
boneless beef blade, or chuck roast, trimmed and cut into 1/2-in. cubes
1/4 cup
all-purpose flour, divided
1 tsp
3 tbsp
canola oil, divided
1
medium onion, chopped
2
carrots, cut into 1-in. pieces
3
celery stalks, cut into 1-in. pieces
2 440-mL cans
dark stout beer, preferable Guinness or Murphy's

Instructions

  • TOSS beef with 3 tbsp flour and salt in a large bowl until coated.
  • HEAT a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 min. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
  • ADD remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften, 3 min. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 min, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly, about 30 min. Cover and reduce heat to low. Continue simmering until meat is tender, about 2 hours and 15 min.

Nutrition

Calories 641
Protein 69 g
Carbohydrates 16 g
Fat 32 g
Fibre 2 g
Sodium 858 mg
Excellent source of Vitamin A
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Issue: March 2015

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