Stout-braised beef stewBy Chatelaine
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.
- 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 salt
- 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
- 3 bay leaves
- 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 (per serving)
- 69 g,
- 16 g,
- 32 g,
- 2 g,
- 858 mg.
- Excellent source of
- Vitamin A